Hazelnut Meringue Recipe Delia Food

HAZELNUT MERINGUE SURPRISE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
• While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
• Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.

CHOCOLATE HAZELNUT MERINGUE ROULADE

Steps:

• Toast the hazelnuts on a baking sheet on the top shelf of the oven for 8 minutes, cool and grind in a food processor until very finely chopped, but do not over-process or they will turn oily. Whisk the egg whites until they form soft peaks, then whisk in the caster sugar a little at a time. Using a metal spoon, fold the ground hazelnuts into the meringue and spread the mixture evenly in the prepared tin. Bake in the centre of the oven for 20 minutes, cool then turn out on to a piece of greaseproof (or parchment) paper, slightly larger than the roulade, on a clean surface. Gently ease away the lining paper. Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Then remove the bowl from the heat and leave the chocolate to cool. Whip the cream and divide between two bowls. Reserving four tablespoons of the melted chocolate for decoration, quickly but gently fold the rest of the melted chocolate into one bowl of whipped cream until it looks evenly mixed and mousse-like. Spread this mixture evenly over the roulade to within ½ in (1 cm) of the edge. Spread the remaining whipped cream over the chocolate mixture. Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape (don't worry about the roulade cracking as it's quite normal). Make sure the seam is at the base of the roulade and, using a spoon, drizzle the reserved chocolate all over the top using a zigzag movement. Lift on to a long serving dish and chill in the fridge. Remove from the fridge about 15 minutes before serving.

HAZELNUT MERINGUES

Steps:

• Hazelnut powder:
• Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
• If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
• Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
• Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
• In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
• Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
• Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
• Serve immediately, or let cool and fill or top with ganache.
• In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.

HAZELNUT MERINGUE SANDWICH COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper.
• Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar.
• Fold together with a rubber spatula.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan.
• Bake, switching the pans halfway through, until the meringues are dry and release from
• the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

HAZELNUT MERINGUE KISSES

Steps:

• Preheat oven to 225°F. and line 2 large baking sheets with parchment paper. Fit a large pastry bag with a 1/2-inch plain tip.
• In a bowl with am electric mixer beat whites with cream of tartar and salt until they just hold soft peaks. Add sugar in a stream and beat in vanilla and espresso and cocoa powders, beating until meringue holds stiff, glossy peaks.
• Working quickly, fold ground hazelnuts into meringue gently but thoroughly and fill pastry bag with meringue. Pipe 42 dots (each about 1/2 teaspoon) of meringue onto parchment 1/2 inch apart and top each dot with a whole hazelnut (meringue dots will anchor nuts). Pipe meringue over hazelnuts, encasing them, to form cookies about 1 inch wide and 1 3/4 inches high.
• Bake cookies in middle and lower third of oven, switching positions of baking sheets halfway through baking, 1 hour and 15 minutes, or until meringue os form on the outside and pale golden (cookies will fall during baking). Remove parchment with cookies from baking sheets and cool on racks (cookies will continue to crisp as they cool). Carefully peel cookies off parchment.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove from het. Dip top half of each cookie in melted chocolate, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened, about 15 minutes. Cookies keep, arranged in layers between sheets of wax paper in an airtight container and chilled, 5 days.

HAZELNUT MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES

Steps:

• Preheat oven to 200c.
• Line a 9x13 Swiss roll tin with baking parchment.
• Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
• Gradually add the sugar a teaspoon at a time, whisking well between each addition.
• The meringue is ready when it is glossy and very stiff.
• Spread the mixture into prepared tin and sprinkle with hazelnuts.
• Bake for 8 mins or until very golden.
• Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
• Remove the paper from the base of the meringue and allow to cool for ten mins.
• Spread the whipped cream over the meringue and scatter over the raspberries.
• Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
• Wrap in non-stick baking parchment and chill well before serving.
• To serve unwrap and cut in slices.

HAZELNUT MERINGUE DROPS

Steps:

• Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Finely grind hazelnuts in processor. Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff and glossy but not dry. Beat in vanilla extract. Sift cornstarch and remaining 1/4 cup of sugar into small bowl. Sift half of cornstarch mixture over meringue mixture. Using rubber spatula, carefully fold into meringue. Sift remaining half of cornstarch mixture over and fold into meringue. Gently fold in nuts.
• Working in batches, spoon meringue into large pastry bag fitted with large star tip. Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing 1/2 inch apart. Bake until meringues are light golden brown and set, about 35 minutes. Let meringues stand 5 minutes on baking sheets. Carefully transfer meringues to rack and cool completely. (Can be prepared 2 days ahead. Store in air-tight containers at room temperature.)