Hazelnut Meringue Nests (makes 3 portions of 2 stacks)

Stage 1 - Mergingues
2 Egg whites from large eggs
1/2 tsp Lemon Juice
50g Golden Caster Sugar
50g Icing Sugar
25g Hazelnuts ground in a food processor

Method
Heat oven to 120 degrees
For the meringues, whisk the egg whites with the lemon juice until soft peaks form
Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through leaving a 'wave of brown and white'
Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs.
Bake for 1½-2 hrs until crisp outside but still soft in the centre.
Leave to cool. You need 3 rounds per person
Leftovers can be kept in an airtight container for about 1 week.

Stage 2 - Hazelnut Praline Cream

50g Caster Sugar
50g Hazelnuts
75ml Whipping Cream

Method
To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour
Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins.
Pour the mixture out onto a tray lined with baking paper. Leave to cool.

To Serve
To serve, whisk the cream until soft peaks form
Finely chop the cooled praline by hand or in a food processor.
Stir most of it through the whipped cream, setting a little aside
Place a meringue disc on each plate and top with a little of the cream
Add another disc, more cream, followed by the final disc.
Top with icing sugar, cocoa powder and some of the reserved chopped praline

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