Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup hazelnuts, finely ground
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup chocolate, melted
Instructions
- Preheat oven to 250°F (120°C).
- Whip the egg whites until soft peaks form.
- Gradually add sugar and whip until stiff peaks form.
- Fold in ground hazelnuts and vanilla.
- Spoon meringue onto a parchment-lined baking sheet in desired shapes.
- Bake for 1.5 hours until crisp and dry.
- Let cool completely.
- Whip the cream until soft peaks form and fill the meringues.
- Drizzle melted chocolate on top before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- Use a reliable oven thermometer to ensure the correct temperature.
- Store leftovers in an airtight container to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bomb
- Calories: 200
- Sugar: 15g
- Sodium: 2mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg