Chocolate Hazelnut Kisses

These delicate little cookies taste as light as air.

Prep Time: 15 minutes
Cooking Time: 23-28 minutes
about 5 dozen cookies


1 cup hazelnuts (filberts) 250 mL
¼ cup cocoa powder 50 mL
½ cup PUREGG Simply Egg Whites™ well shaken 125 mL
pinch each salt and cream of tartar pinch
1 cup granulated sugar 250 mL


1. Spread nuts on baking sheet. Bake at 350°F (180°C) 8-10 minutes or until lightly browned. Transfer to clean tea towel and rub until most of the skins are removed. Discard skins. In mini-chopper or food processor, finely chop nuts. Add cocoa and blend.

2. In large mixer bowl, beat liquid egg whites, salt and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, shiny peaks form. Sprinkle with nut mixture; fold in gently.

3. Line baking sheets with parchment or wax paper. Drop spoonfuls of mixture onto sheets (or press through piping bag). Bake at 350°F (180°C) 15-18 minutes or until dry to the touch and crisp on the bottom. Cool on rack.

Nutritional Info Per Serve

Fat: 2 g | Calories: 31 g | Cholesterol: 0 mg | Carbohydrates: 4 g | Protein: 1 g | Dietary Fibre: 0 g