Chocolate Hazelnut Cloud Cookies
These light and airy chocolate hazelnut cloud cookies combine crisp meringue with toasted hazelnuts, rich bittersweet chocolate and delicate cocoa flavours. Naturally flourless, these elegant cookies have a crisp exterior and a slightly chewy centre, making them a delicious treat for chocolate lovers.
Equipment
- Electric hand mixer, or stand mixer
- Large mixing bowl
- medium mixing bowl
- baking trays
- Baking parchment
- Kitchen towel
- Sharp knife
- Rubber spatula
- Measuring spoons
- wire cooling rack
Ingredients
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons cocoa nibs
- 55 g bittersweet chocolate finely chopped
- 1/8 teaspoon ground cardamom
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- 150 g caster sugar
- 1/2 teaspoon pure vanilla extract
- Hazelnuts quantity not specified in the original recipe
Instructions
- Preheat the oven to 150°C (300°F) and line two baking trays with baking parchment.
- Spread the hazelnuts in a single layer on a separate baking tray and toast for approximately 14 minutes, until fragrant and the skins begin to blister.
- Transfer the toasted hazelnuts to a clean kitchen towel and rub gently to remove most of the skins.
- Coarsely chop the hazelnuts and transfer them to a medium mixing bowl.
- Add the cocoa powder, cornstarch, cocoa nibs, finely chopped bittersweet chocolate and ground cardamom. Mix gently and set aside.
- In a large clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form.
- Gradually add the caster sugar in a thin, steady stream while continuing to beat until the meringue forms stiff, glossy peaks.
- Beat in the vanilla extract until just combined.
- Using a rubber spatula, gently fold the chocolate and hazelnut mixture into the meringue in three additions, taking care not to deflate the egg whites.
- Spoon 8 generous tablespoon-sized mounds of meringue onto each prepared baking tray, leaving approximately 2.5 cm between them.
- Arrange the baking trays in the upper and lower thirds of the oven.
- Bake for approximately 30 minutes, or until the cookies feel firm when lightly tapped. Swap the positions of the trays halfway through baking.
- Remove from the oven and allow the cookies to cool completely on the trays before carefully lifting them from the baking parchment.
Notes & Wine Advice
Serving Advice
Serve these chocolate hazelnut cloud cookies at room temperature with freshly brewed espresso, cappuccino or tea. Their delicate, crisp exterior and rich chocolate flavour make them an excellent addition to a dessert platter. They also pair beautifully with vanilla ice cream or fresh berries.Tips for Perfect Meringue
Always use a completely clean, dry mixing bowl when beating egg whites. Even a small amount of grease or egg yolk can prevent the whites from reaching their full volume. Add the sugar gradually and continue beating until the meringue becomes thick, glossy and forms stiff peaks. Fold the chocolate and hazelnut mixture into the meringue gently using a rubber spatula. Avoid vigorous stirring, as this can deflate the mixture and affect the light, airy texture of the finished cookies.Hazelnut Advice
Toasting the hazelnuts enhances their natural flavour and gives the cookies a deeper, nuttier character. Rub the toasted nuts in a clean kitchen towel to remove most of their skins before chopping. Allow them to cool completely before incorporating them into the meringue. The original recipe does not specify the quantity of hazelnuts. Approximately 100 g is a reasonable working estimate for this recipe.Variations
For a warm, aromatic variation, replace the ground cardamom with a small pinch of cinnamon. Finely grated orange zest adds a refreshing citrus note that complements the bittersweet chocolate. For an even richer chocolate flavour, use dark chocolate containing approximately 70% cocoa. You can also replace a small portion of the hazelnuts with toasted almonds for a slightly different texture.Storage Advice
Store the completely cooled cookies in an airtight container at room temperature for approximately 3–5 days. Keep them in a cool, dry place away from humidity, as moisture can soften their delicate, crisp exterior. Place baking parchment between layers to prevent the cookies from sticking together or breaking during storage.Wine Advice
A lightly sparkling Moscato d'Asti is a pleasant accompaniment to these chocolate hazelnut cloud cookies. Its gentle sweetness, delicate bubbles and fresh fruit aromas provide a refreshing contrast to the bittersweet chocolate and toasted hazelnuts. Serve the wine lightly chilled to highlight its aromatic character and refreshing acidity.Nutrition values
Serving: 95 g | Calories: 455 kcal | koolhydraten: 53 g | Eiwitten: 8 g | Vet: 25 g | Verzadigd vet: 6 g | Natrium: 55 mg | Suiker: 46 g