Hazelnut Meringue is a traditional British recipe for a classic whipped egg white meringue that's flavoured with ground hazelnuts and almonds and which is sandwiched with whipped cream and fresh fruit before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Hazelnut Meringue.
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Ingredients:
For the Meringues:
75g hazelnuts, finely copped
75g ground almonds
6 egg whites
350g caster sugar
To Assemble:
300ml double cream
fresh fruit, to decorate
icing sugar
Method:
Chop the hazelnuts as finely as you can (best done in a blender or food processor) then combine in a bowl with the almonds, mixing thoroughly.
In a separate clean and dry bowl whisk the egg whites until stiff and glossy. Scatter in half the caster sugar then whisk again until the sugar dissolves and the mixture is stiff and glossy. At this point fold in the remaining sugar and the nut mixture. Lightly grease three 22cm diameter, then cover the bases with circles of greaseproof (waxed) paper.
Divide the meringue mixture between the tins, levelling each one with a spatula before transferring to an oven pre-heated to 170°C. Bake for 45 minutes, or until set and golden brown then remove from the oven and set aside to cool in the tins for 5 minutes. Turn onto a wire rack (carefully peel the greaseproof paper from the bases) then set aside to cool completely.
Whip the cream stiffly and use this to sandwich the three meringue layers together (decorate the joins and the centre of the cream layer with the fruit). Dust the top thickly with icing sugar and serve.
