Hazelnut meringue

Hazelnut meringue

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
4 egg whites
230g caster sugar
1/4 teaspoon natural vanilla extract
1/2 teaspoon vinegar
110g ground hazelnuts, toasted in oven for 5 minutes
250ml cream, whipped
1 punnet strawberries, hulled
icing sugar, sifted

Method

  1. Whisk egg whites until they stand in soft peaks, then gradually whisk in caster sugar a tablespoonful at a time. Continue beating until mixture is very stiff and standing in peaks. Whisk in vanilla and vinegar, then fold in nuts with a metal spoon.
  2. Divide mixture between 2 greased and floured 20 cm sandwich tins that have been bottom-lined with greased baking paper. Bake in a preheated moderately hot oven (190°C) for 35–40 minutes.
  3. Turn out onto wire racks to cool. When cool, sandwich together with whipped cream and strawberries and dust top with icing sugar.

Note

  • Always fill the meringues at least 3 hours before serving to prevent their splintering when cut into portions.
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