Cookbook:Hazelnut Meringue
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| Hazelnut Meringue | |
|---|---|
| Category | Meringue recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This recipe for hazelnut meringue can be used to make smaller meringue cookies or larger discs to serve as the base of another dessert such as a pavlova.
Ingredients[edit | edit source]
- 1 lb (500 g) egg whites
- 1 lb (500 g) superfine sugar
- 1 lb (500 g) confectioners' sugar
- 1 lb (500 g) skinned hazelnuts, finely chopped
Preparation[edit | edit source]
- Whip the egg whites to soft peaks.
- Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
- Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
- Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
- Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
- Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.