Coffee and roasted hazelnut meringue - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
For the hazelnut praline
- 100 g Hazelnuts
- 100 g Unrefined golden caster sugar
- 1 tsp Coffee extract
For the meringue
For the topping
- 250 ml Whipping cream
- 1 tsp Vanilla extract
- 30 g Dark chocolate grated
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a baking tray with baking paper.
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2
Roast the blanched hazelnuts in the oven for 10 minutes. Then drop the temperature of the oven to 120°C (fan 100°C, gas mark 1/2).
For this step you'll need:
- 100g Hazelnuts
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3
In a thick-based saucepan, melt the sugar, stirring gently until it turns a nice caramel colour.
For this step you'll need:
- 100g Unrefined golden caster sugar
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4
Stir in the nuts along with the coffee extract. Pour over a greased or oiled baking tray and leave to cool until hardened.
For this step you'll need:
- 1tsp Coffee extract
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5
In a large bowl, use an electric whisk to whisk the egg whites to soft peaks. Whisk in half the icing sugar, 1 tbsp at a time until the mixture is stiff. Carefully fold in the rest of the sugar and a teaspoon of coffee extract.
For this step you'll need:
- 4 Egg white(s) (free range)
- 225g Unrefined golden icing sugar
- 1tsp Coffee extract
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6
Use a rolling pin to break up the hazelnut praline and fold into the meringue mixture, reserving some to decorate.
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7
Spread the mixture onto the lined baking tray and bake in the preheated oven for 1.5-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool.
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8
Whip the cream with the vanilla extract and then spoon onto the cooled meringue. Grate some chocolate and sprinkle with the reserved praline to finish.
For this step you'll need:
- 250ml Whipping cream
- 1tsp Vanilla extract
- 30g Dark chocolate grated