HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
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
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
HAZELNUT MERINGUES
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 131 g, Fat 8 g, Fiber 1 g, Protein 2 g
SPUMETTI (CHOCOLATE-HAZELNUT MERINGUES)
Make and share this Spumetti (Chocolate-Hazelnut Meringues) recipe from Food.com.
Provided by TishT
Categories Dessert
Time 40m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 325 F.
- Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly.
- Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended: about 5 minutes.
- Wet hands with water and break off small pieces of mixture (about 1 Tbs) and shape into round balls.
- Place on baking sheets, 1" apart, and bake for approximately 30 minutes.
Nutrition Facts : Calories 1592, Fat 93.5, SaturatedFat 7.6, Sodium 95.2, Carbohydrate 182.6, Fiber 18.6, Sugar 155.2, Protein 30.5
HAZELNUT MERINGUE SURPRISE
Britain's Best Pud entrant, Imogen Bahl, stood out in the under-12 category with this sophisticated dessert
Provided by Good Food team
Categories Dessert
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 764 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.18 milligram of sodium
CHOCOLATE HAZELNUT MERINGUES
A rich chocolate-hazelnut filling is featured in these delicious meringues - a tempting French dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
- Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
- Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.
Nutrition Facts : Calories 140, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 25 mg
SPUMETTI
It is a simple meringue cookie made at Christmas time.
Provided by Patsy
Categories Italian Recipes
Time 45m
Yield 35
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 6.3 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 5.8 g
CHOCOLATE-HAZELNUT MERINGUES
Make and share this Chocolate-Hazelnut Meringues recipe from Food.com.
Provided by GibbyLou
Categories Drop Cookies
Time 2h15m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat 1 minute.
- Cover two baking sheets with parchment paper. Spoon 24 (2 inch round) mounds onto prepared baking sheets. Place in oven; bake at 250 for 1 hour or until dry to touch, rotating pans halfway through cooking. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off. Cool meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper.
- Place chocolate in a medium glass bowl. Microwave at high 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and chopped hazelnuts.
Nutrition Facts : Calories 135.4, Fat 6.1, SaturatedFat 2.5, Sodium 51.5, Carbohydrate 20.3, Fiber 1.6, Sugar 17.6, Protein 3
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- Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
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