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Hazelnut Meringue Layer Recipe
|Caster sugar||1 Pound (500 Gram)|
|Hazelnuts||8 Ounce, roasted and ground (250 Gram)|
|Double cream||1 Pint (600 Milliliter)|
|Hazelnut chocolate spread||7 Ounce (1 Jar, 220 Gram)|
|Plain chocolate||2 Ounce, melted (50 Gram, For Garnish)|
|Roasted hazelnuts||20 (For Garnish)|
Serving size: Complete recipe
Calories 7330 Calories from Fat 4392
% Daily Value*
Total Fat 501 g771%
Saturated Fat 40.5 g202.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 501.5 mg20.9%
Total Carbohydrates 657 g219.1%
Dietary Fiber 36.5 g146%
Sugars 603.7 g
Protein 90 g179.8%
Vitamin A 1.6% Vitamin C 27.6%
Calcium 36.7% Iron 84.7%
*Based on a 2000 Calorie diet
Carefully fold in a further 125 g (4 oz) of the sugar and half of the ground nuts.
Spread the meringue into two 23 cm (9 inch) circles on a baking sheet lined with silicone paper.
Repeat with the remaining meringue ingredients to make 4 rounds.
Bake them in a preheated cool oven, 140°C (275°F), Gas Mark 1, for 2 1/2 hours until crisp.
Carefully remove from the paper; cool on a wire rack.
Whip the cream and hazelnut spread together until it forms soft peaks.
Using one-third of the cream, sandwich the meringues together in pairs to make 2 gateaux.
Spread another third of the cream over them.
Drizzle the chocolate on top of the gateaux.
Pipe on the remaining cream and top with the hazelnuts.