Hazelnut Meringue

Name: Hazelnut Meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Hazelnut kernels; 4 Protein (size M); 250 g + 2 tablespoons sugar; 1 TEASPOON White wine vinegar; 4 drops of vanilla extract; 150 g Whipped cream; 4 TABLESPOONS chocolate sauce; 7-10 Tbsp Cocoa and icing sugar; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Hazelnut kernels
4 Protein (size M)
250 g + 2 tablespoons sugar
1 TEASPOON White wine vinegar
4 drops of vanilla extract
150 g Whipped cream
4 TABLESPOONS chocolate sauce
7-10 Tbsp Cocoa and icing sugar
baking paper

Directions

1
Roast the nuts in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes, remove, allow to cool briefly and chop roughly
2
Beat the egg whites until stiff, gradually adding 250 g of sugar in small quantities. Fold in vinegar, vanilla and cold nuts, up to 2 tablespoons
3
Using a spoon, spread approx. 8 circles of dough (approx. 5 cm Ø each) from the beaten egg white on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 1 hour
4
Let the meringue cool completely. Whip the cream until stiff, while pouring in 2 tablespoons of sugar. Spread the cream over half of the meringue. Drizzle with chocolate sauce. Place the remaining meringue on top. Sprinkle the rest with nuts, dust with cocoa and icing sugar
5
Waiting time approx. 1 hour