Raspberry Hazelnut Meringues Recipe
Raspberry Hazelnut Meringues is one of my favorite desserts and packs in the richness of hazelnuts, double cream and vanilla essence. Just check out the recipe of Raspberry Hazelnut Meringues.
Ingredients
| Egg whites | 2 | |
| 100 g/4 oz/1/2 cup caster sugar | ||
| 5 ml/1 tsp vanilla essence | ||
| 50 g/2 oz/1/2 cup ground hazelnuts | ||
| 75 g/3 oz raspberries | ||
| 150 ml/1/4 pt/2/3 cup double cream | ||
| Icing sugar, to taste | ||
Directions
Line a baking (cookie) sheet with non stick baking parchment as the mixture tends to be sticky.
Whisk the egg whites until stiff.
Whisk in half the sugar and continue whisking until glossy.
Fold in the remaining sugar, the vanilla essence and the nuts.
Using two teaspoons, shape the meringue into 24 small oval mounds on the baking sheet.
Bake in a preheated oven at 120°C/250°F/gas mark 1/2 for about 2 hours until dried out.
Cool on a wire rack.
Store in an airtight tin until ready to fill.
Mash the raspberries.
Whip the cream until stiff.
Fold the fruit into the cream and sweeten to taste with sifted icing sugar.
Chill until ready to use.
Sandwich the meringues together in pairs with a little of the cream filling.
Whisk the egg whites until stiff.
Whisk in half the sugar and continue whisking until glossy.
Fold in the remaining sugar, the vanilla essence and the nuts.
Using two teaspoons, shape the meringue into 24 small oval mounds on the baking sheet.
Bake in a preheated oven at 120°C/250°F/gas mark 1/2 for about 2 hours until dried out.
Cool on a wire rack.
Store in an airtight tin until ready to fill.
Mash the raspberries.
Whip the cream until stiff.
Fold the fruit into the cream and sweeten to taste with sifted icing sugar.
Chill until ready to use.
Sandwich the meringues together in pairs with a little of the cream filling.
Chef
