Hazelnut meringues with hazelnut praline & chocolate sauce

Hazelnut meringues with hazelnut praline & chocolate sauce

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(7 ratings)

Prep: 25 mins Cook: 2 hrs - 2 hrs, 15 mins Plus cooling

A challenge

Serves 2
A rich, decadent dessert with guaranteed wow-factor

Nutrition and extra info

Nutrition:

  • kcal876
  • fat47g
  • saturates15g
  • carbs110g
  • sugars103g
  • fibre4g
  • protein10g
  • salt0.29g
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Ingredients

For the meringues

  • 2 large egg whites
  • ½ tsp lemon juice
  • 50g golden caster sugar
  • 50g icing sugar
  • 25g hazelnut, ground in a food processor

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the hazelnut praline cream

  • 50g caster sugar
  • 50g hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 75ml whipping cream

For the chocolate sauce

  • 25g golden caster sugar
  • 25g cocoa powder
  • 25g dark chocolate, finely chopped
  • icing sugar and cocoa powder, to serve

Method

  1. Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.

  2. To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.

  3. Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.

  4. To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

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Comments, questions and tips

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Comments (10)

valiabladen's picture

my all time favourite. I have made it many times and always perfect. one of the best meringue recipes . definitely 5 stars

sarvella's picture
5

Delicious and quite simple too :)

maja-leah's picture
5

Forgot to Rate the recipe ... I rate it 5 stars !!! :-)

maja-leah's picture
5

I have just put mine in the oven but unfortunatly I had to put the mixture into a silicone baking tray becuase it wouldn't thicken .... but it looks and smells deliciouuuussss! :-)

Foodmonster2's picture
2

too much hazelnut for me, it was too overpowering (even though I'm nuts about nuts!). I would only add them either to meringue or cream but not both. This way would reduce calories too. To sum it up, calories to pleasure ratio wasn't right for me so won't be making these again.

popittyr's picture
5

Delicious and easy - winner!

traceyblue's picture

Why does everything have to come with chocolate sauce!! I hate chocolate!

gemmacallander's picture

This is delicious and pretty easy to make too. Very impressive if people are over for dinner

beverley_flora's picture

Ridiculously high in calories but looks delicious all the same!

thorntonh's picture
5

This is easy to make, looks stunning and tastes fantastic. I kept to the recipe but next time I will try using toasted almonds instead of hazelnuts for a change. The chocolate sauce was so easy to make and was glorious!

Questions (1)

mariabryce's picture

I'd like to make these hazelnut meringues as a large base for a pavlova instead of small individual portions. How would i need to alter the ingredients and cooking time/temp in order to do this?

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