Raspberry & Toasted Hazelnut Meringues
Rich and nutty toasted Hazelnut Meringues with softly whipped cream, fresh raspberries, and a drizzle of raspberry coulis, make a delicious dessert at any time of year.
Ingredients
- 2 Egg whites
- 115 grams (½ cup + 1 tbsp) White sugar
- 50 grams (½ cup) Hazelnuts
- 300 ml (1⅓ cups) Double cream /heavy cream
- ½ teaspoon Vanilla extract
- 350 grams (12 oz) Raspberries
- ½ Lemon
Instructions
Prep the hazelnuts
- Toast the hazelnuts by tossing them in a hot, dry frying pan for a few minutes over medium-high heat. Do not let them burn. They will smell deliciously fragrant when ready.
- Let the nuts cool slightly and then skin them. Do this by washing your hands and semi-drying before rubbing the toasted hazelnuts between your hands. The skin will flake off. Remove a few for garnish.
- Pulse the remaining nuts in a food processor until they have broken down to a coarse sand-like consistency.
Make the hazelnut meringue
- Preheat the oven to 110℃/230℉ (no fan) and line a baking sheet with parchment paper.
- Whip the egg whites until opaque and stiff, then add the sugar one tablespoon at a time. Keep whisking until you have a glossy white meringue with stiff peaks.
- Fold the ground hazelnuts into the meringue just until combined, then spoon six blobs onto the tray, leaving a gap around each one.
- Use a spoon to hollow out a well in the middle of each meringue blob to make a nest. Use a fork or palette knife to swirl or smooth the outside of the nests.
- Bake the hazelnut meringue nests for 50 minutes, then turn off the oven, but leave them inside. Let them cool completely in the oven as it cools down (leave them for at least one hour).
- Whip the cream and vanilla extract until thick and gloopy. Push half the raspberries through a sieve to remove the seeds, and add a squeeze of lemon juice to taste.
- Serve the hazelnut meringues topped with the whipped cream, raspberry coulis, whole raspberries, and a few of the reserved hazelnuts.
Notes
Take care when separating your egg whites and discard them if you get any yolk in them. And make sure they are at room temperature!
Wipe the whisk and bowl with a paper towel dipped in vinegar before you begin to remove any residual fat.
Cream whips up better when it is very cold and straight from the fridge.
You can use store-bought ground hazelnuts but you will lose the depth of flavor from toasting the nuts first.
Nutrition
Calories: 322kcalCarbohydrates: 25gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 57mgSodium: 774mgPotassium: 222mgFiber: 5gSugar: 5gVitamin A: 762IUVitamin C: 21mgCalcium: 60mgIron: 1mg
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