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For the meringues

For the hazelnut praline cream

For the chocolate sauce

Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

  • step 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

Recipe from Good Food magazine, October 2009

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.6 out of 5.10 ratings

philipnye

Fairly easy to make. This was my first time making meringues - I'd assumed they would get much bigger in the oven, so made them on the small size, spaced well apart. They don't - so there's no need for that precaution. When I make it again I'll also chop the hazelnuts before making the praline -…

xanadu-2010

question

Can the chocolate sauce be made in advance

mariabryce

question

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?

valiabladen

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

sarvella

A star rating of 5 out of 5.

Delicious and quite simple too :)

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