Hazelnut meringues with hazelnut praline & chocolate sauce

Hazelnut meringues with hazelnut praline & chocolate sauce

A rich, decadent dessert with guaranteed wow-factor

Difficulty and servings

For the keen cook

Serves 2

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

plus cooling

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

876 kcalories, protein 10g, carbohydrate 110g, fat 47 g, saturated fat 15g, fibre 4g, sugar 103g, salt 0.29 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

  • Binder photo Heather T

    16 October 2009

    Heather T commented on this recipe

    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!

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  • Binder photo Heather T

    28 October 2009

    Heather T rated this recipe

    5 stars

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  • Binder photo Paula

    07 February 2010

    Paula rated this recipe

    5 stars

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  • Binder photo Melanie

    29 March 2010

    Melanie rated this recipe

    4 stars

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  • Binder photo **Flora**

    03 February 2011

    **Flora** commented on this recipe

    Ridiculously high in calories but looks delicious all the same!

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  • Binder photo Gemma

    13 March 2011

    Gemma commented on this recipe

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

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  • Binder photo tracey.blue

    08 February 2012

    tracey.blue commented on this recipe

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

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  • Binder photo Poppityr

    14 July 2012

    Poppityr rated and commented on this recipe

    5 stars

    Delicious and easy - winner!

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  • Binder photo Foodmonster

    29 October 2012

    Foodmonster rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Maja-Leah

    03 November 2012

    Maja-Leah commented on this recipe

    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! :-)

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  • Binder photo Maja-Leah

    03 November 2012

    Maja-Leah rated and commented on this recipe

    5 stars

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

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  • Binder photo Sarah

    15 February 2013

    Sarah rated and commented on this recipe

    5 stars

    Delicious and quite simple too :)

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Difficulty and servings

For the keen cook

Serves 2

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

plus cooling

Ingredients

FOR THE MERINGUES

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

FOR THE HAZELNUT PRALINE CREAM

FOR THE CHOCOLATE SAUCE

  • 25g golden caster sugar
  • 25g cocoa powder
  • 25g dark chocolate , finely chopped
  • icing sugar and cocoa powder, to serve
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876 kcalories, protein 10g, carbohydrate 110g, fat 47 g, saturated fat 15g, fibre 4g, sugar 103g, salt 0.29 g

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