Coffee and roasted hazelnut meringue - recipe

Coffee and roasted hazelnut meringue

  • Prepare

  • Serves

  • Cook

  • Skill



For the hazelnut praline

For the meringue

For the topping

Find similar in:

  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a baking tray with baking paper.

  2. 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
  3. 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
  4. 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
  5. 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
  6. 6

    Use a rolling pin to break up the hazelnut praline and fold into the meringue mixture, reserving some to decorate.

  7. 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.

  8. 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

Ar you sure?

Yes No

How can You describe this Recipe?