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Hazelnut meringues with chantilly cream
- Janine Ratcliffe
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 1 hr and 30 mins
plus cooling
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Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle
Gluten free
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Try our recipe for hazelnut meringues with chantilly cream, then try our rose and pomegranate meringues, mini meringues with white chocolate cream and poached rhubarb and vegan meringues. Try more easy meringue recipes.
Hazelnut meringues with chantilly cream recipe
Ingredients
Nutrition
-
150g blanched hazelnuts
plus extra to serve
-
6 egg whites
-
350g golden caster sugar
-
hazelnut brittle (or other nut brittle)
crushed, to serve
CHANTILLY CREAM
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract or vanilla bean paste
Nutrition: per serving (10)
- kcal410
- fat25.5g
- saturates10.6g
- carbs39.4g
- sugars39g
- fibre1g
- protein5g
- salt0.1g
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Method
-
step 1
Line two baking trays with baking paper and heat the oven to 200C/180C fan/gas 6. Toast the hazelnuts in a dry frying pan over a low heat until pale golden, then cool. Blitz in a food processor until finely ground.
-
step 2
Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks. Add the sugar a couple of tablespoons at a time, whisking until you have glossy, stiff peaks. Fold in the toasted hazelnuts. Spoon large dollops of meringue over the trays using a large serving spoon, leaving space between each dollop.
-
step 3
Turn the oven down to 140C/120C fan/gas 1 and bake the meringues for 1 hr 30 mins. After this time, turn the oven off and leave the meringues inside to cool for 2 hrs.
-
step 4
For the chantilly cream, put all the ingredients in a bowl and whisk to soft peaks. Dollop the cream over the cooled meringues and top with the crushed hazelnut brittle.
Discover more hazelnut recipes.
Authors
Janine RatcliffeFood director
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