It has been a while since my last post, 3 months in fact, and today I am able to finally post this delicious chocolate and hazelnut meringue recipe. It’s the recipe I mentioned way back here in the early days of spring when we all wondered when winter would end and the great British summer would begin (thank goodness that when it did arrive, it did so in style!). And, the one good thing about waiting so long to post this is that I have had plenty of opportunities to practise these meringues (they went down very well with a glass of Prosecco at a wet and windy Royal Ascot) and refine them – this recipe should be foolproof!
They are the perfect summer treat – light, fluffy and melt in your mouth – and are pretty enough to serve at a picnic or a summer dinner party. And, as if that wasn’t enough, according to one of my very best friends (who has been the guinea pig for many many of my culinary creations), they are the best things I have ever baked! High praise indeed.
I hope you enjoy them too!
Happy Baking x
3 fresh large egg whites
150g of white caster sugar (50g per egg white if you wish to bake a larger batch)
30g cocoa powder
To toast the hazelnuts
1. Preheat the over to 200C/400F/Gas 6.
2. Line a baking tray with greaseproof paper and spread the hazelnuts on evenly.
3. When the oven is hot, place the baking tray in the oven for 5 minutes.
4. When cooked, tip the hazelnuts into a sieve and shake to loosen skins. Remove skins.
To make the meringues
1. When the hazelnuts have been toasted, lower the oven’s temperature to 100C/210F/Gas 1 .
2. Separate the egg whites, one at a time, into a clean bowl (it is important that no yolk is mixed in with the whites).
3. Whisk the egg whites on a low setting for 2 minutes, a medium setting for 1 minute and then the highest setting until the egg whites look foamy and have stiff peaks.
4. Continue to whisk the egg whites on a high speed and add the caster sugar one tablespoon at a time until you have a stiff and glossy mixture.
5. Add the toasted hazelnuts into the meringue mixture and gently fold them in.
6. Add the cocoa powder and stir in 3 or 4 times to ensure that meringues look streaky.
7. Line a baking tray with greaseproof paper and spoon the mixture onto it.
8. Bake the meringues for 1 hour and, once baked, turn the oven off and leave the meringues in until the oven is completely cold (or overnight).
Makes 5 large meringues