Chocolate Hazelnut Meringue Recipe
Ingredients
| Egg whites | 6 (Meringue:) | |
| Granulated Sugar | 1 Cup (16 tbs) (Meringue:) | |
| Scant 3/4 cup (80 g) powdered sugar | ||
| Cornstarch | 1 Tablespoon (Meringue:) | |
| Hazelnuts | 3/4 Cup (16 tbs) (Meringue:) | |
| Semi-sweet chocolate | 4 Ounce (Decoration & Filling:) | |
| Whipping cream | 1/4 Cup (16 tbs) (Decoration & Filling:) | |
| Powdered sugar | 1 Tablespoon (Decoration & Filling:) | |
| 1 teaspoon instant chocolate drink powder | ||
Directions
Line baking sheets with baking parchment.
Draw five 9-inch (23-cm) circles on baking parchment in pencil.
Preheat oven to 250°F (120°C).
To make meringue, beat egg whites in a large bowl until stiff.
Add granulated sugar and beat again until stiff.
Sift powdered sugar with cornstarch; mix with hazelnuts.
Fold powdered sugar mixture into egg white mixture.
Spread a fifth of mixture on each circle.
Bake 3 to 4 hours or until thoroughly dry.
Leave oven door slightly open during baking.
Cool on racks.
To make decoration and filling, melt chocolate in a double boiler over low heat.
Spread over waxed paper to a 12x9-inch (30x24-cm) rectangle; cool.
When cool, divide longest side into 10 equal strips.
Cut eight of these strips into 3 equal pieces each, making 24 strips of chocolate.
Cut remaining 2 long strips into four each, making 8 strips.
Whip cream with powdered sugar until stiff.
Spread cooled meringue layers with whipped cream mixture, reserving a fourth for decoration.
Stack layers on top of each other.
Cover cake with about two-thirds of remaining cream mixture.
Put the rest into a pastry bag fitted with a fluted nozzle: pipe rosettes on cake.
Sift chocolate powder over cake.
Arrange shorter strips of chocolate on the top of the cake and the 24 longer strips overlapping around the sides.
Draw five 9-inch (23-cm) circles on baking parchment in pencil.
Preheat oven to 250°F (120°C).
To make meringue, beat egg whites in a large bowl until stiff.
Add granulated sugar and beat again until stiff.
Sift powdered sugar with cornstarch; mix with hazelnuts.
Fold powdered sugar mixture into egg white mixture.
Spread a fifth of mixture on each circle.
Bake 3 to 4 hours or until thoroughly dry.
Leave oven door slightly open during baking.
Cool on racks.
To make decoration and filling, melt chocolate in a double boiler over low heat.
Spread over waxed paper to a 12x9-inch (30x24-cm) rectangle; cool.
When cool, divide longest side into 10 equal strips.
Cut eight of these strips into 3 equal pieces each, making 24 strips of chocolate.
Cut remaining 2 long strips into four each, making 8 strips.
Whip cream with powdered sugar until stiff.
Spread cooled meringue layers with whipped cream mixture, reserving a fourth for decoration.
Stack layers on top of each other.
Cover cake with about two-thirds of remaining cream mixture.
Put the rest into a pastry bag fitted with a fluted nozzle: pipe rosettes on cake.
Sift chocolate powder over cake.
Arrange shorter strips of chocolate on the top of the cake and the 24 longer strips overlapping around the sides.
Chef
