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Recipe
Baci di Cherasco - Italian Hazelnut Kisses
Decadent Hazelnut Meringue Cookies - A Sweet Italian Delight
4.7 out of 5
Indulge in the heavenly flavors of Baci di Cherasco, a traditional Italian dessert that originated in the charming town of Cherasco. These delicate hazelnut meringue cookies are a delightful treat, with a crisp exterior and a soft, chewy center.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
55-60 minutes
Yields
Makes approximately 24 Baci di Cherasco
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Kosher, Low sodium, Nut-free (if hazelnuts are substituted)
Allergens
Eggs, Nuts (hazelnuts), Dairy (if using chocolate ganache)
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, Low-carb
Ingredients
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4 large egg whites (120g) 4 large egg whites (120g)
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 cup (120g) ground hazelnuts 1 cup (120g) ground hazelnuts
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1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
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1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
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1/2 cup (100g) dark chocolate, chopped 1/2 cup (100g) dark chocolate, chopped
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1/4 cup (30g) powdered sugar, for dusting 1/4 cup (30g) powdered sugar, for dusting
Nutrition
- Calories: 120 kcal / 502 kJ
- Fat: 6g (1g saturated)
- Carbohydrates: 15g (12g sugars)
- Protein: 2g
- Fiber: 1g
- Salt: 0.02g
Preparation
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1.Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
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2.In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
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3.Add the cream of tartar and continue beating until soft peaks form.
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4.Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.
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5.Gently fold in the ground hazelnuts and vanilla extract until well combined.
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6.Transfer the meringue mixture into a piping bag fitted with a round tip.
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7.Pipe small rounds onto the prepared baking sheet, leaving space between each cookie.
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8.Bake for 25-30 minutes, or until the cookies are crisp and lightly golden.
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9.Remove from the oven and let the cookies cool completely on a wire rack.
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10.In a small saucepan, heat the heavy cream until it just begins to simmer.
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11.Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it.
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12.Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
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13.Allow the ganache to cool and thicken slightly.
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14.Once the cookies have cooled, spread a small amount of ganache onto the flat side of one cookie and sandwich it with another cookie.
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15.Repeat with the remaining cookies.
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16.Dust the assembled cookies with powdered sugar for an elegant finishing touch.
Treat your ingredients with care...
- Hazelnuts — Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden. Allow them to cool completely before grinding them into a fine powder.
Tips & Tricks
- Make sure the mixing bowl and beaters are completely clean and free of any grease to ensure proper meringue formation.
- Allow the cookies to cool completely before assembling them with the ganache to prevent melting.
- For an extra touch of elegance, drizzle melted chocolate over the assembled cookies before dusting with powdered sugar.
- Store the Baci di Cherasco in an airtight container at room temperature for up to 3 days.
Serving advice
Serve these delightful Baci di Cherasco as a sweet ending to a meal or as a special treat with a cup of coffee or tea. They also make a lovely addition to dessert platters or gift boxes.
Presentation advice
Arrange the Baci di Cherasco on a decorative serving platter, dusted with powdered sugar. Garnish with a few toasted hazelnuts or a sprig of mint for an elegant touch.
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