Brownies, Val's Voluptuous Hazelnut Meringue Cookies
Chocolate Chip Cookie Pumpkin Tiramisu
Elsa'a Ice Cream Cake Quaker
Flourless Hazelnut Cake  

Approximately 48 cookies

1 2 cups sugar
2 tablespoons cornstarch
6 extra large egg whites, room temperature
1/4 teaspoon cream of tartar
8 ounces finely-chopped hazelnuts
Pastry bag fitted with a medium-size star tube
Large baking sheet
Optional: Red and green sprinkles or sweetened cocoa

1. Preheat oven to 200 ° F. Set the rack one-third from the bottom.
2. Line baking sheet with parchment paper.
3. Combine the sugar with the cornstarch.
4. Beat egg whites with an electric mixer on highest speed 30 seconds until foamy. Add cream of tartar and beat until soft peaks form. Add the sugar mixture, 1 tablespoon at a time. Beat until whites are very stiff and shiny, 4-6 minutes.
5. Stir in finely-chopped hazelnuts.
6. Fill the pastry bag with the mixture and, in one movement, pipe three circles on top of each other, bringing each to a point in the center. Create even rows of meringue circles one-half inch apart on the parchment.
7. For Christmas flair, spoon some colored sprinkles over. For chocolate lovers, sprinkle cocoa over others.
8. Bake meringues 3 hours without opening the oven door. Turn off oven. Leave meringues inside closed oven overnight. Store in an airtight container. Will keep up to one month.
Note: Finely-chopped hazelnuts can be purchased at gourmet specialty stores. If unavailable in your area, cut whole nuts in half and chop in a food processor. Blanched almonds may be substituted.

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Food Protection Manager Certification Examination Exp. 9/14/2015