Crisp meringue hearts filled with a hazelnut center.
Method
- 1
Roast the hazelnuts at 350°F until the skins crack, rub off the skins, then grind finely with 1 tbsp powdered sugar and the lemon zest.
- 2
Beat the egg whites with cream of tartar, gradually adding the superfine sugar until very stiff and glossy. Fold in the remaining powdered sugar.
- 3
Stir the ground hazelnuts into a cup of the meringue. Pipe the plain meringue into 2-inch heart outlines, leaving the centers open, then fill each center with the hazelnut meringue.
- 4
Let dry at room temperature about 1 hour, then bake at 200°F for 1 hour.
- 5
Cool completely and peel from the foil before storing airtight.
