Coffee Hazelnut Meringues Recipe To remove the skin from hazelnuts, place nuts on oven tray and bake in moderate oven about 10 minutes or until skins start to split. Rub warmed nuts together with a tea towel to remove skin.
Serves: 4
Ingredients:
3 egg whites
1/2 cup (110g) caster sugar
1 teaspoon ground coffee (not instant)
1/2 cup (60g) chopped toasted hazelnuts
3/4 cup (180m1) thickened cream
2 tablespoons Kahlúa
75g dark eating chocolate, melted
Method:
Preheat oven to slow.
Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved
after each addition.
Fold in coffee. Using a large metal spoon, drop four equal portions of mixture onto baking-paper-lined oven tray; sprinkle paviovas with half of the nuts.
Bake in slow oven about 1 hour or until paviovas are dry and crisp. Cool in oven with door ajar.
Beat cream and liqueur in small bowl with electric mixer until soft peaks form.
Just before serving, top meringues with whipped cream mixture; drizzle with melted chocolate and sprinkle with remaining nuts.
 |
| Coffee Hazelnut Meringues Recipe |