Hazelnut meringues with chantilly cream
Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 150g blanched hazelnuts , plus extra to serve
- 6egg whites
- 350g golden caster sugar
- hazelnut brittle (or other nut brittle) , crushed, to serve
- 300ml double cream
- 2tbsp icing sugar
- 1tsp vanilla extract or vanilla bean paste
Instructions
Step 1
Line two baking trays with baking paper and heat the oven to 200C/180C fan/gas 6. Toast the hazelnuts in a dry frying pan over a low heat until pale golden, then cool. Blitz in a food processor until finely ground.Step 2
Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks. Add the sugar a couple of tablespoons at a time, whisking until you have glossy, stiff peaks. Fold in the toasted hazelnuts. Spoon large dollops of meringue over the trays using a large serving spoon, leaving space between each dollop.Step 3
Turn the oven down to 140C/120C fan/gas 1 and bake the meringues for 1 hr 30 mins. After this time, turn the oven off and leave the meringues inside to cool for 2 hrs.Step 4
For the chantilly cream, put all the ingredients in a bowl and whisk to soft peaks. Dollop the cream over the cooled meringues and top with the crushed hazelnut brittle.