Italian Meringue Cookies (Brutti ma Buoni)
This cookies can be made with either a Swiss Meringue or an Italian Meringue. I’ve included instructions for both. The combination of delicate meringue and nuts and chocolate give these cookies a crispy cloud like texture.
Italian Meringue Cookies
Ingredients
Swiss Meringue Method
- 2 Large Egg Whites approximately 2
- 100 Grams Granulated Sugar ½ Cup
- ⅛ Teaspoon Cream of Tartar
- Pinch of Salt
Italian Meringue Method
- 2 Large Egg Whites
- 100 grams Granulated Sugar ½ Cup
- 60 ml Water ¼ Cup
- ⅛ Teaspoon Cream of Tartar
- Pinch of Salt
Additional Ingredients:
- 112 Grams Toasted Hazelnuts About 1 Cup
- 112 Grams Toasted Almonds About 1 Cup
- 2 ounces Semi-Sweet Chocolate, chopped into pieces approximately 1/4”
- 1 Tablespoon Powdered Sugar, sifted
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Vanilla Extract
Instructions
- Swiss Meringue Method:
- Whisk egg whites, sugar, salt and cream of tartar in the bowl of an electric mixer over simmering water until the egg-white mixture reaches a temperature of 160°F (71°C) and the sugar is dissolved.
- Place the bowl on the mixer and whip with the wire whisk attachment on high speed until the mixture has medium stiff peaks. This will take about 6-8 minutes.
- OR
- Italian Meringue Method:
- The first step in making an Italian meringue is to make the sugar syrup. In a small pot heat the sugar and water to 240 degrees Fahrenheit (softball stage). The softball stage is when you drop some of the sugar syrup into cold water it will form a soft flexible ball.
- While the syrup is heating, whip the egg whites, cream of tartar and salt until they are foamy and almost at the soft peak stage.
- Slowly pour in the syrup into the egg whites and whip until the bowl is cool to the touch. Your meringue should have medium stiff glossy peaks.
- Fold in the nuts, chocolate, confectioner’s sugar, cinnamon and vanilla extract into the meringue.
- Drop the batter on a parchment lined baking sheet with a scoop approximately 1 tablespoon in size.
- Bake at 325 degrees Fahrenheit for 25 minutes. Allow to cool completely on a wire rack and store in an air tight container.
- Makes approximately 20 cookies.
