«

»

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.

 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Try These Infolinks
 
Latest posts
 
Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie