Don’t you just love the name?

When I first read about these delicate meringue cookies, I instantly fell in love with the name. These French cookies are a combination of meringue, dark chocolate and nuts. What’s not to love?

5 ingredients in total, these cookies are simple to make and get their name from the way they are cooked. You place them in a preheated oven, shut the door, turn the oven off, and ‘forget about’ them as they cook in a cooling oven overnight.

When I know we have a picnic or get together coming up the next day that I need to take something to, I will make these the night before, pop them in the oven before I head to bed and when I wake, take them out of the oven and put them in a container and I am good to go!

If you want to make them in the daylight hours, they just need to stay in the oven till it is cool. That will take approx 3-4 hours after you have turned the oven off.

Roast your hazelnuts in the oven for 10 minutes. While still warm, place them in a clean tea towel and rub them carefully to remove all of the skins.

Use a metal spoon to fold chocolate and nuts through until just combined.

Leave a small amount of space between each cookie

This recipe was from a French food feature in DELICIOUS magazine, June 2008.

Ingredients

2 egg whites

120gm (1/2 cup) castor sugar

150gm roasted nuts, chopped (I love hazelnuts, but you can use almonds, walnuts or pecans or a combination)

*see tip above on photo for removing hazelnut skins

150gm good quality dark chocolate, chopped into small pieces

1 teaspoon vanilla extract

Method

Preheat oven to 180 degrees celsius

Line 2 baking trays with baking paper

Whisk egg whites with electric beaters on high speed until stiff. (If using hand held beaters, this may take a little while). You will know when they are stiff, when you pick the beaters up out of the mixture and the egg whites are firm and don’t flop over.

Gradually add castor sugar, a little at a time, without stopping the beaters, until the mixture is a thick and glossy meringue.

Using a metal spoon, fold the nuts, chocolate and vanilla through carefully until just combined.

Drop small spoonfuls onto baking trays, leaving a little space between each one.

Place trays in the oven and immediately turn the oven off.

Once the oven is cool (or the next day), remove trays from the oven.

Store in an airtight container for up to a week.

I love to give these away too – place in a beautiful gift box or wrap in cellophane to make a lovely homemade birthday or simple ‘thank you’ gift.