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© Meredith Corporation. All rights reserved. Used with permission.
(20 to 24 sandwich cookies)
Line two large baking sheets with parchment paper; set aside. In a medium bowl, stir together confectioners’ sugar, hazelnuts and cocoa powder; set aside.
In a large bowl, combine egg whites, vanilla and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture.
Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1-1/2-inch circles 1 inch apart onto the prepared pans. Let stand for 30 minutes before baking.
Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on pans on wire racks. Carefully peel cookies off parchment paper.
Spread chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom-sides down.