hazelnut-chocolate-meringue-cookies_westmountmag

The Finer Cookie: Hazelnut Chocolate Meringue

I never tasted a Brutti Ma Buoni cookie that I didn’t like

By Kimberlie Robert

Of the hundreds of variations of Brutti ma Buoni, the toasty hazelnuts are the only ingredient that is non-negotiable. My husband brought a handful of cookies to the TV and offered me one, but he didn’t bring enough. I cannot eat just one—I HAVE to eat at least two. I just lose control. They make my mouth water. They are ridiculously good. Impossibly delicious. The Cookie Monster whispers into my ear, and it’s all I can think about until they are gone. I mean it, these cookies are the absolute bomb.

The real question is whether to cook the Brutti ma Buoni batter prior to baking. Tradition calls for it, but today, many people (especially in North America) are skipping this step and baking directly once the batter is folded. I’ve had them both ways. Cooking the meringue prior to baking creates a very crispy shell and chewy centre whereas baking directly without cooking yields a chewy cookie—top to bottom. I guess I was in the mood for a chewy cookie with crunchy, toasty hazelnuts, delicious chocolate and espresso. I’ve seen Brutti Ma Buoni made with cinnamon, almond extract and sometimes almonds, but this is where family traditions kick in. Bottom line though, I never tasted a Brutti Ma Buoni cookie that I didn’t like, and I doubt you will either.

Click the recipe and photo tutorial online!
Hazelnut Chocolate Meringue Cookies (Brutti Ma Buoni)

More Finer Cookie recipes and tutorials:

Lemon Macaron with a Tart Lemon Curd Center
Sour Cherry Amaretti
Sesame Coconut Shortbreads
Panellete de Pinyon
Hazelnut Lime Sticks
Espresso Chocolate Fudge Cookies
Coconut Alfajores
Cinnamon Wafers
Sweet Ricotta Peach Cookies
Currant Caraway Shortbreads
Chocolate Pretzels
Orange Truffles
Churros with Cinnamon
Pecan Polvorones with Muscovdo
Flourless Peanut Butter with Bourbon Soaked Peanuts and Smokey Bacon
Corn Meal and Olive Oil Biscotti
Browned Butter and Red Wine Brownies
Elsa’s Rye Cookies
Sweet Sheep Sugar Cookies
World Peace Cookie
Cocoa Swirl Meringue
Vanilla Ice Wine Tea Cookie
Sweet Potato Panelettes with Cardamon
Holy Mole Chocolate Cookie
Sesame Seed Nougat
Florentines
Chewy Granola Bars with Coconut and Cranberries
Lemon Pepper Biscotti
Lemon Thyme Madeleines
Star Anise Espresso Macarons
Chocolate Shortbread with Malted Milk Buttercream
Tahini Almond Cookies
Nougat aux Fruits
Chocolate Guinness Brownies
Lemon Marshmallow Easter Eggs

Photographed by Kimberlie Robert


kimberlie robert

Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.



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