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