To begin making hazelnut meringues, start by dry-frying hazelnuts in a frying pan over medium heat for 4-5 minutes. When they’re toasted and golden-brown, add a pinch of salt, and spread the hazelnuts in a thin layer on a baking tray lined with paper. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Then, use a food processor to blend the hazelnuts into a coarse meal.
Hazelnut dacquoise, a dessert featuring a meringue layer topped with yogurt and fresh berries, is another delightful treat. The combination of Swiss dark chocolate and 34% hazelnuts creates an exquisite Lindt Les Grandes hazelnut dark chocolate bar. Melt chocolate hazelnut spread in a saucepan over low heat until it becomes runny. Prepare your oven by preheating it to 180C (356F) and lining a baking tray with parchment paper.
Whisk egg white on low/medium speed until foamy, then gradually add superfine sugar. Ensure the mixture is smooth and shiny, then fold in flour, hazelnuts, and liqueur. An electric hand whisk can be useful for beating in the egg. After adding the rest of the ingredients, fold them in by hand.
For cookie preparation, trace 1 ¼” circles on each baking sheet, leaving about 2” (5cm) between each for spreading. Flip the baking sheet so the drawn side is downward. Lay cling film on the work surface, add cookie dough, roll it into a sausage shape, and refrigerate for 30 minutes. Hazelnut spread, a popular alternative to peanut butter, is used in various recipes worldwide. For a fluffy, creamy consistency, mix butter, salt, sugar, and eggs in a cake mixer or with a hand mixer.
Finally, spread hazelnuts on a baking sheet and toast them in the oven for 10 to 12 minutes until the skins start to blister slightly. Roast the hazelnuts on a large baking tray in the preheated oven for about 10-12 minutes until they turn golden.