Hazelnut Meringue Drops

My Unexpected Baking Adventure: Hazelnut Meringue Drops

Baking isn't exactly my forte. I'm more of a "throw-it-in-a-pot-and-hope-for-the-best" kind of cook. Precision isn't my middle name. So, when I stumbled upon a recipe for Hazelnut Meringue Drops, I figured it would be a disaster. I envisioned a kitchen covered in sticky egg whites, a frustrated me, and a batch of inedible meringue monstrosities. But, strangely, it turned out differently. It was less a baking experiment and more of a surprising success.

The initial hurdle, as expected, was the egg whites. Getting them to the perfect fluffy peak was a test of patience – and my whisk's endurance. I think I almost gave up three times, muttering about the injustices of cooking and how I was meant for pasta and stir-fries. But then, something magical happened. The whites, with a little help from some cream of tartar, began to transform. A subtle glint caught my eye; a lightness that defied gravity. This was more than just a meringue, it was a defiance of my own self-doubt in the kitchen.

The hazelnuts added a delightful crunch, complementing the airy texture of the meringue. This isn't just any meringue; it's a delightful dance of textures and tastes. The delicate sweetness, paired with the nutty richness, creates a symphony on the palate. It's the kind of sweet treat that brings a little bit of luxury to an ordinary day. Each tiny drop is a testament to the fact that sometimes, even in the face of culinary skepticism, success can blossom.

I have to admit that the piping part was surprisingly enjoyable. My first attempt were more of chaotic blobs of meringue than perfect little rounds, but after a couple of batches, I managed to create some fairly uniform discs. There's something genuinely satisfying about creating something so beautiful, so precise, from humble ingredients like eggs and sugar. It felt almost meditative, a moment of calm amidst the chaos of everyday life.

These little meringue drops weren't just a baking project; they were a journey. A journey from self-doubt to surprising accomplishment. A testament to the fact that even the most mundane task can turn into something beautiful, something special, something unexpectedly delicious. And honestly, the clean-up was less of a catastrophe than I had initially feared. A quick wipe of the counter and a wash of the few utensils and we were done. A testament to how simple this recipe truly was.

More than just a recipe, these Hazelnut Meringue Drops became a tiny symbol of my personal growth in the kitchen. It's proof that you never know what you can achieve until you try, even if "try" means embracing the mess and the possibility of failure. Next time, perhaps I'll attempt something a little more adventurous.

A few tips for the aspiring baker:

• Make sure your bowl and beaters are completely clean and dry before whipping the egg whites. Even a tiny drop of fat can prevent them from whipping up properly.
• Don't over-mix the meringue once you've folded in the nuts. Over-mixing can make the meringue tough.
• Bake the meringues at a low temperature for a longer time to ensure they're completely cooked through and dry. This prevents them from becoming sticky.
• Store the meringues in an airtight container to maintain their crispness. They'll stay fresh for several days (though I doubt they'll last that long!)

So, if you're looking for a surprisingly simple yet rewarding baking project, give these Hazelnut Meringue Drops a try. You might just surprise yourself – and maybe even enjoy the process. Perhaps there's a hidden baker within us all, just waiting to be discovered.

Step-by-step

• Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F.
• Spray 2 heavy large baking sheets with nonstick vegetable oil spray.
• Finely grind hazelnuts in processor.
• Using electric mixer, beat egg whites in large bowl until foamy.
• Add cream of tartar and beat until soft peaks form.
• Gradually add 1/4 cup sugar and beat until stiff and glossy but not dry.
• Beat in vanilla extract.
• Sift cornstarch and remaining 1/4 cup of sugar into small bowl.
• Sift half of cornstarch mixture over meringue mixture.
• Using rubber spatula, carefully fold into meringue.
• Sift remaining half of cornstarch mixture over and fold into meringue.
• Gently fold in nuts.
• Working in batches, spoon meringue into large pastry bag fitted with large star tip.
• Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing 1/2 inch apart.
• Bake until meringues are light golden brown and set, about 35 minutes.
• Let meringues stand 5 minutes on baking sheets.
• Carefully transfer meringues to rack and cool completely.
• (Can be prepared 2 days ahead. Store in air-tight containers at room temperature.)