Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Hazelnut meringues with berries
Chewy, crunchy hazelnut meringues served with berry coulis and fresh cream.
Servings:
8
Ingredients
Hazelnut Meringues
140
g
hazelnuts
4
egg whites
225
g
unrefined caster sugar
drop of vanilla essence
1/2
teaspoon
white wine vinegar
To serve
berry coulis
fresh cream
Instructions
Toast the hazelnuts for 10 minutes at 180c. Rub off the skins if necessary and roughly crush.
Whisk the egg whites in a very clean bowl until soft peaks, then gradually beat in the sugar, vanilla essence and white wine vinegar until very stiff.
Dollop the meringue onto a baking paper-lined tray and sprinkle with hazelnuts.
Bake at 180c for 35 minutes and allow to cool completely before removing from the baking paper.
Serve with
berry coulis
or compĂ´te and dollops or drizzles of cream.
Notes
Adapted from
Memories with Food