Hazelnut Meringues

4 egg whites

1 tsp vanilla

1/4 tsp cram of tartar

1 1/3 c sugar

1 cup ground hazelnuts (filberts)

1 3-oz pkg of cream cheese

3 T butter, softened

1/3 c sugar

1 c whipping cream

3 T coffee liqueur

2 oz semisweet chocolate

1. Allow egg whites to stand at room temp for 30 minutes. Cover a large cookie sheet with parchment paper. Draw eight 3-inch circles, 3 inches apart, on paper; set aside

2. For meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1 1/3 c sugar, 1 tablespoon at a time, beating about 4 minutes on high speed until stiff peaks form (tips straight) and sugar is almost dissolved. Gently fold in ground hazelnuts.

3. Transfer meringue to a pastry bag fitted with a large round tip. Pipe meringue onto the circle on the paper, building up the sides to form shells. Bake in a 300 degree oven for 35 minutes. Turn oven off. Let meringues dry in over with door closed, for 1 hour. Do not open door or the meringues will turn into sponge cake and not be crispy.

4. In a medium mixing bowl beat cream cheese with 2 tablespoons of the butter until smooth; beat in the 1/3 cup sugar. Add the whipping cream and liqueur. Beat on low speed ntil combined; beat on medium speed just until soft peaks form.

5. Remove meringues from paper. Place meringues on a platter. Fill shells with whipped cream mixture. Cover loosely; chill for 2 to 24 hours.