Baci Di Dama (Hazelnut Meringue Sandwich Cookies)

by0| PUBLISHED Nov 21, 2011 10:00 AM
Baci Di Dama (Hazelnut Meringue Sandwich Cookies)
Little hazelnut meringues sandwiched with milk chocolate make light and elegant desserts. Todd Coleman

The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.

Yield: makes About 3 Dozen


  • 6 oz. blanched whole hazelnuts
  • 1 cup sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • <sup>1</sup>⁄<sub>3</sub> cup cornstarch
  • 2 egg whites
  • 4 oz. milk chocolate, melted


  • Heat oven to 325°. Place hazelnuts, ½ cup sugar, and salt in a food processor, and process until nuts are finely ground. Transfer to a bowl, and stir in cornstarch; set aside. Beat egg whites in a large bowl on high speed of a mixer until soft peaks form; slowly add remaining sugar, and beat until stiff peaks form. Add hazelnut mixture, and gently fold with a rubber spatula until evenly combined. Transfer to a piping bag fitted with a ⅜" plain tip, and pipe about 3 dozen ½" mounds of batter onto parchment paper-lined baking sheets. Bake until dried and lightly browned, about 16 minutes. Dip the bottoms of half the cookies with chocolate and sandwich with remaining plain cookies; let chocolate set before serving, about 5 minutes.