Hazelnut Meringue Sandwich Cookies
- Level: Easy
- Total: 3 hr
- Active: 1 hr 10 min
- Yield: about 24
Ingredients
For the cookies:
1/2 cup blanched hazelnuts
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup confectioners' sugar
For the filling:
4 tablespoons unsalted butter, at room temperature
3/4 cup confectioners' sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1/4 cup cranberry or red currant jelly
Directions
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper.
- Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar.
- Fold together with a rubber spatula.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan.
- Bake, switching the pans halfway through, until the meringues are dry and release from
- the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely.
- Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues.
