International / basics / Cakes & baking
Hazelnut Meringue
This recipe for hazelnut meringue can be used to make smaller meringue cookies or larger discs to serve as the base of another dessert such as a pavlova.
Ingredients
- egg white1 lb
- caster sugar, superfine1 lb
- powdered sugar1 lb
- shelled hazelnuts, skinned, finely chopped1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Whip the egg whites to soft peaks.
Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.
Region evidence: no stated origin (basic dish)
