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Save to my recipesCoffee and Roasted Hazelnut Meringue Ingredients
| 4 | Free Range Eggs |  |
| 225 grams | Caster Sugar Baking Box (Silver Spoon) |  |
| 100 grams | Hazelnuts blanched | |
| 100 grams | Granulated Sugar (Silver Spoon Homegrown) |  |
| Coffee Extract (Nielsen-Massey) |
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Coffee and Roasted Hazelnut Meringue
Recipe Submitted By: bakingmad
Coffee and Roasted Hazelnut meringue as featured on Baking Mad series 2 with Eric Lanlard.
| Preparation Time | 10 minutes |
|---|---|
| Baking Time | 2 hours |
| Portions | 1 large meringue |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Coffee and Roasted Hazelnut Meringue
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 180°C/ 160°C fan/ 350°F/ Gas 4. line a baking tray with baking paper
- Roast the blanched hazelnuts in the oven for 10 minutes
- Drop the temperature of the oven to 120°C
-
In a thick-based saucepan, make a caramel with granulated sugar and 2 tbsp water. Gently stir until sugar has melted and is a nice caramel colour. Stir in the nuts along with the coffee extract. Pour over an oiled baking tray (greased or oiled, you can use a spray oil) and leave to cool until hardened
-
In a large bowl, use an electric whisk to whisk the egg whites to soft peaks. Whisk half the caster sugar, 1 tbsp at a time until the mixture is stiff. Carefully fold in the rest of the sugar
- Use a rolling pin to break up the hazelnut praline and fold into the meringue mixture
- Spread the mixture onto the lined baking tray and bake in the preheated oven for 1.5-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool
- Sprinkle with hazelnuts and coffee extract to decorate
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