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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb (500 g) egg whites
  • 1 lb (500 g) superfine sugar
  • 1 lb (500 g) confectioners' sugar
  • 1 lb (500 g) skinned hazelnuts, finely chopped

Method

  1. Whip the egg whites to soft peaks.
  2. Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
  3. Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
  4. Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
  5. 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.
  6. Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.