Desserts · Recipe No. 5
Chocolate hazelnut meringue
Chocolate hazelnut meringue made with hazelnuts, egg white, caster sugar and cocoa powder. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Preheat the oven gas 4/180c/350f. Grease and line two 8 inch sandwich tins.
Spread the nuts on a baking sheet and bake for about 8 minutes & lightly toast.
Rub the nuts together in a tea towel to remove most of the skins.
Grind the nuts in a blender. Lower the oven to gas 3/160c/325f.
Whisk the egg whites with the salt until stiff.
Add the sugar a little at a time continually whisking until mixture forms soft peaks.
Sift the cocoa over the top and fold in. Fold in nuts.
Divide meringue mix between the two tins, smooth mix and bake for 45 minutes.
Cool for 10 minutes and then turn out onto cooloing racks, peel off paper.
Whip the cream and sandwich the meringue together with half of the cream and raspberries. Use the remaining cream and raspberries for the top.
Tip: tap a step to tick it off as you cook.
Shopping list for 4 portions
Fruit & veg
Dairy & eggs
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Choc Hazlenut Meringue” and the original recipe card.
