Baci di Cherasco - Italian Hazelnut Kisses

Ingredients

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) ground hazelnuts 1 cup (120g) ground hazelnuts
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1/2 cup (100g) dark chocolate, chopped 1/2 cup (100g) dark chocolate, chopped
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 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

1. 1.
   Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
3. 3.
   Add the cream of tartar and continue beating until soft peaks form.
4. 4.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.
5. 5.
   Gently fold in the ground hazelnuts and vanilla extract until well combined.
6. 6.
   Transfer the meringue mixture into a piping bag fitted with a round tip.
7. 7.
   Pipe small rounds onto the prepared baking sheet, leaving space between each cookie.
8. 8.
   Bake for 25-30 minutes, or until the cookies are crisp and lightly golden.
9. 9.
   Remove from the oven and let the cookies cool completely on a wire rack.
10. 10.
    In a small saucepan, heat the heavy cream until it just begins to simmer.
11. 11.
    Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it.
12. 12.
    Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
13. 13.
    Allow the ganache to cool and thicken slightly.
14. 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.
15. 15.
    Repeat with the remaining cookies.
16. 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.