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Hazelnut Meringue Gateau Recipe
|Castor sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Hazelnuts||1 Cup (16 tbs), blanched, toasted and finely chopped|
|Cream||1 1⁄4 Cup (20 tbs)|
|Raspberries/Strawberries||1 Cup (16 tbs)|
|Confectioner's sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 3109 Calories from Fat 824
% Daily Value*
Total Fat 95 g146.5%
Saturated Fat 16.4 g82.1%
Trans Fat 0 g
Cholesterol 20.5 mg
Sodium 726.2 mg30.3%
Total Carbohydrates 522 g174.1%
Dietary Fiber 23.2 g92.8%
Sugars 370.6 g
Protein 45 g90.6%
Vitamin A 11.8% Vitamin C 80.5%
Calcium 81.7% Iron 42.4%
*Based on a 2000 Calorie diet
Add the sugar slowly and continuously, beating all the time.
The mixture will become a smooth, glossy meringue.
Whisk in vanilla and vinegar and stop beating.
Fold in chopped hazelnuts with a tablespoon or plastic spatula.
Divide mixture onto two 8 inch pie plates, bottom-lined with rice paper or silicone paper, lightly greased and floured, and smooth tops.
Bake in a moderate oven for 30-40 minutes.
Transfer carefully to a wire rack to cool.
Whip cream, clean raspberries or slice strawberries.
Sandwich cold meringues together with three quarters of the whipped cream and prepared fruit.
Sift a little icing sugar over top and pipe rosettes of cream around edge.
Let stand in a cool place for 3 hours before serving so that gateau is easier to cut into segments.