Hazelnut meringue triple decker recipe
Hazelnut Meringue Triple Decker recipe
|4 large||eggs, whites only|
|225 g||caster sugar|
|75 g||hazelnuts, lightly toasted|
|fresh berry fruits, a selection of some or all of raspberries, blueberries, blackberries, red or white currants and st|
|double or whipping cream|
|fruit coulis, to serve|
|icing sugar, to dust|
Preheat oven to Gas Mark 1, 110°C, 225°F.
Whisk the egg whites until stiff, but not dry and then add half the sugar and whisk until stiff and shiny. Fold in the remaining sugar and nuts.
Line one or two baking trays with baking parchment. Do not use greaseproof paper or waxed paper as the meringues will stick.
Spoon out the mixture to rounds about 2˝ inches or 6cm diameter.
Bake for at least 2 hours or until completely dry throughout and lift easily from the paper. Although 18 are required, make as many as possible to cover for breakage. Broken ones may be used as additional decoration or for another dish.
Allow the meringues to cool.
Whip the cream until stiff.
Add a small spoonful of cream to one meringue and add a few berries. Place a second meringue on top of that and repeat. Add a third meringue and place just enough cream on that to hold a single berry. Carefully lift onto serving dish and dust lightly with icing sugar. Add a swirl of coulis to serve. Repeat for another 5 portions.
ca. 30 min
Tags: recipe, Hazelnut meringue triple decker recipe, diy, how to cook, prepare Hazelnut meringue triple decker recipeRecipe type: xarchivexFind more recipes on thesmartcookiecook.com