These delectable little cookies are light and crisp with a slightly fudgy texture and a delicious chocolate-hazelnut filling.
Recipe courtesy of Bobby Deen
Double Chocolate-Walnut Meringue Cookies
Total:
55 min
Active:
15 min
Yield:
2 dozen cookies
Level:
Intermediate

Nutrition Info

Healthy
Total:
55 min
Active:
15 min
Yield:
2 dozen cookies
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • 1 cup confectioners' sugar
  • 1/2 cup walnuts
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon cream of tartar
  • 3 egg whites, at room temperature
  • Pinch salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chocolate hazelnut spread, such as Nutella

Directions

Preheat the oven to 275 degrees F. Line 2 large baking sheets with parchment paper. Pulse the confectioners' sugar and walnuts in a food processor until finely ground. Add the cocoa powder and pulse until well blended. With an electric mixer on medium speed, beat the cream of tartar, egg whites and salt until foamy. Beat in the granulated sugar, 2 tablespoons at a time, on high speed until the whites stand in stiff glossy peaks, about 2 minutes. Beat in the vanilla. With a rubber spatula, gradually fold in the walnut mixture and chocolate chips. The batter will deflate slightly. Transfer the batter to a large pastry bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds about 1-inch apart onto the baking sheets. Bake, rotating the sheets halfway through baking time until the cookies are crisp, about 30 minutes. Slide the parchment onto wire racks to cool 10 minutes. Gently peel the parchment off the cookies. Transfer to wire racks to cool completely. Spread 1/2 teaspoon of the chocolate hazelnut spread on the flat side of half of the cooled cookies. Top with the remaining cookies, flat-side down, pressing together gently to form sandwiches. Store the cookies between layers of wax paper in an airtight container for up to 2 days.

Cook's Note

Be sure to use mini chocolate morsels as regular morsels are too big to fit through the piping tip. If these get stuck, dislodge them by swirling a toothpick in the piping tip. For a smooth, round cookie, pipe them in one vertical motion without making a circular movement with the pastry bag. Flatten any peaks in the piped cookie with a moistened finger before baking.

IDEAS YOU'LL LOVE

Chocolate Chip Walnut Scones

Recipe courtesy of Peggy Guiliano

Chocolate Toffee Meringue Cookies

Recipe courtesy of Megan Palmer

Amaretto Chocolate Brownies with Walnuts

Recipe courtesy of Tyler Florence

Frosted Double Chocolate Cookies

Meringue Thumbprint Cookies

Recipe courtesy of Tia Mowry

Double-Delight Peanut Butter Cookies

Recipe courtesy of Carolyn Gurtz

Double-Delight Peanut Butter Cookies

Recipe courtesy of Carolyn Gurtz

Double Peanut Butter Cup Cookies

Double Chocolate Malted Tart

Recipe courtesy of Aida Mollenkamp

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here