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Hazelnut Meringues

These meringues have a robust hazelnut flavour and are filled with a rich chocolate cream. A light dessert treat for anyone, anytime.

Hazelnut Meringues with Chocolate Cream Filling
Author:
Recipe type: Dessert
Serves: Makes 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6 egg whites, at room temperature
  • 1 vanilla bean, split, seeds scraped
  • 1 cup caster sugar
  • 1 cup icing sugar, sifted
  • 1 tbsp cornflour
  • ¾ cup (105 g) hazelnuts, roasted, ground, plus extra chopped roasted hazelnuts, to serve
  • whipped cream, to serve
For chocolate cream filling
  • 2 cups milk
  • 1 vanilla bean, split, seeds scraped
  • ½ lemon, rind peeled into wide strips
  • 6 egg yolks
  • 60 g plain flour, sifted
  • 150 g dark chocolate (70% cocoa solids), grated
Instructions
  1. To make chocolate cream, heat milk, vanilla bean and seeds and rind in a saucepan over high heat until just below boiling point. Remove from heat and set aside for 15 minutes to infuse. Remove vanilla bean and rind.
  2. Whisk egg yolks in a bowl until thick and creamy, then gradually whisk in flour. Whisk in milk mixture, then transfer to a clean saucepan and place over low heat. Whisk constantly until mixture thickens, then boil for 1 minute or until smooth and the flour is fully cooked out. Add chocolate and stir until completely melted into the custard. Remove from heat, pour into a clean container, cover surface with plastic wrap and refrigerate until ready to use.
  3. Preheat oven to 110°C or as close as you can get without it switching off. Using an electric mixer, whisk egg whites, a pinch of salt and vanilla seeds to stiff peaks, then gradually add sugar and whisk until thick and glossy. To test the sugar has dissolved, rub a little mixture between your fingers – it shouldn’t feel grainy.
  4. Continue whisking and gradually add the icing sugar – the mixture should be snowy white and quite firm. Gently fold in cornflour and ground hazelnuts.
  5. Line 2 oven trays with baking paper. Place 16 spoonfuls of meringue mixture on trays spaced 2 cm apart, flattening the tops slightly. Bake for 30 minutes, then turn off oven and allow to cool completely in oven.
  6. To assemble, spread 8 meringues with the chocolate cream, then top with the remaining 8 meringues. Dollop on some whipped cream and scatter over extra chopped roasted hazelnuts.

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John Doe
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