Hazelnut Meringues

Directions

1. 1
   Place egg whites into bowl; let stand at room temperature 30 minutes.
2. 2
   Line 2 large cookie sheets with parchment paper; set aside.
3. 3
   Arrange oven racks on middle and lower levels of oven.
4. 4
   Heat oven to 300F.
5. 5
   Add cream of tartar and salt to egg whites.
6. 6
   Beat at high speed until soft peaks form.
7. 7
   Add powdered sugar, 2 tablespoons at a time, beating until stiff peaks form.
8. 8
   Gently stir in ground hazelnuts.
9. 9
   Drop meringue by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
10. 10
    Spread each into 2-inch circle.
11. 11
    Place 1 cookie sheet onto middle oven rack and other cookie sheet onto lower oven rack.
12. 12
    Bake 12 minutes.
13. 13
    Turn oven off.
14. 14
    Leave meringues in oven 1 hour, keeping door closed, to dry meringues.
15. 15
    Remove from oven; cool completely on cookie sheets.
16. 16
    When cool, remove from parchment paper.
17. 17
    Combine hot water and coffee granules in bowl; set aside.
18. 18
    Beat butter in another bowl at medium speed 30 seconds.
19. 19
    Add powdered sugar, vanilla and reserved coffee mixture; beat until well mixed.
20. 20
    Spoon buttercream into pastry bag fitted with large plain tip; pipe swirl in center of each meringue.
21. 21
    Top with whole hazelnut.
22. 22
    Serve within 2 hours.