Hazelnut Meringue
Over a year ago
9,248 views
Ingredients
- 4 egg whites
- 275 gm caster sugar
- few drops vanilla essence
- 125 gm ground hazelnuts toasted
- 1 tsp vinegar
- 284 ml double cream whipped
- 1 tbsp caster sugar
- 250 gm raspberries
- Sifted icing sugar
Accompaniment
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Description
This is truely scrumptious dessert, a bit of effort but well worth it! A chewy meringue with a lovely flavour of hazelnuts.
Method
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1
1. Whisk the egg whites until stiff then whisk in the sugar a tablespoon at a time. Continue whisking until the meringue is very stiff and holds its shape. Carefully fold in the vanilla essence, vinegar and hazelnuts.
2. Divide the mixture between two baking sheets lined with baking parchment and spread into 2 8" circles. Bake in preheated oven 180oC gas 4 for 40 - 45 minutes.
3. Loosen from the paper with a palette knife and turn onto a wire rack to cool.
4. For the filling, mix 2/3 of the cream with the sugar and raspberries, saving a few for decoration. Sandwich the meringue rounds together with the filling and dust top with icing sugar. Decorate with piped cream and raspberries. YUM YUM!!
Chef's Tips
To save a bit of time just carefully plop teaspoon or dessert spoons of cream on top and don't worry about piping, looks just as good.
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Thanks Jailbird. My mum made this for us all the time when we were younger and it is still a dinner party / fmaily meal favourite. I was going to post the recipe, but it is practically identical to yours. The key difference is that we serve it with raspberry sauce - puree raspberries and icing sugar together with a hand blender or in a liquidiser, pour into a jug and serve. I was always the one finishing off every drop of the sauce!