Hazelnut meringue with pineapple salad
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- Serves: 4 persons
- 3fresh egg whites
- 1 pinchsalt
- 150 gfinest sugar
- 50 ghazelnuts
- 2 tbspchocolate powder
- 75 gground cane sugar
- 1 dllemon juice
- ¼ dlpineapple juice
- 400 gpineapples
Step 1Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remaining sugar, continue to beat until the mixture is fine-textured, glossy and very stiff. Carefully mix in the hazelnuts and chocolate powder. Using 2 tablespoons, place 8 small mounds of the meringue mixture on a baking tray lined with baking paper.
Step 2Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100°C and allow to dry out for approx. 1½ hrs. Then turn off the oven and leave the meringues to cool with the oven door open.
Step 3Boil the sugar and 3 tbsp of lemon juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Pour in the remainder of the lemon juice and pineapple juice, briefly bring to the boil, then simmer for approx. 1 min. Briefly fry the pineapple on both sides in a hot frying pan or griddle pan, remove. Drizzle the hot sauce over the pineapple, leave to infuse for approx. 5 mins., plate up with the meringues.