Everyone’s cookies look lovely!
I’m afraid mine didn’t work out. As I have way too many egg whites stored in my freezer, I decided to go with the Hazelnut Meringue Thumbprints on p. 63-64. The picture shows cute, rounded little “thumbprint” style cookies. Mine were flat. Very flat.
Rose’s recipe uses plain meringue with hazelnut meringue in the center. As I am not a big fan of plain meringue (too sweet, doesn’t taste like anything other than sugar), I took an idea from the Star-Spangled Meringues on page 147-148 and added some finely chopped chocolate to the plain meringue.
Everything was going fine until I came to the point of folding the powdered sugar into the stiffly beaten egg whites. They deflated and became sort of runny and sticky. I ended up with a sort of runny marshmallow fluff in my bowl. And I had to wing it with the amount of meringue to remove and use for the hazelnut mix. (I think it should be about one-third of the total.)
I went ahead with the recipe anyway, but the meringues were too soft and runny to “stand up.” They just spread out flat. Still tasted fine! Well, actually I thought that the chocolate flavor of the outside part overpowered the hazelnut flavor of the middles—I had added 1.25 ounces of chopped chocolate to the outside part. But as I liked the chocolate flavor the best, that wasn’t a disaster. I can see trying these again, but next time I’d add cocoa or melted chocolate to the outside. There wasn’t enough visual contrast between outside and center. And, I am definitely going to have to improve my meringue mixing and folding techniques.
These went off to the Madison Knitter’s Guild meeting and potluck, and very few returned home, so at least some folks liked them!