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Hazelnut Meringue

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Hazelnut Meringue is a light and delicate dessert featuring crisp, golden meringue with a rich, nutty crunch from roasted hazelnuts. This elegant treat is perfect for special occasions or as a simple indulgence after a meal. With its airy texture and the depth of flavor from the hazelnuts, this meringue is sure to impress anyone with a sweet tooth. It’s a sophisticated, melt-in-your-mouth dessert that pairs wonderfully with whipped cream, fresh berries, or a drizzle of chocolate.

Ingredients

For the Meringue:

  • 4 large egg whites

  • 1 cup (200g) granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon white vinegar

  • 1/4 teaspoon salt

  • 1/2 cup (60g) hazelnuts, toasted and roughly chopped

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Toast the Hazelnuts:
    Spread the hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes, or until golden and fragrant. Remove from the oven and let cool. Once cooled, chop them roughly and set aside.

  3. Prepare the Meringue:
    In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add the granulated sugar, a little at a time, continuing to beat until stiff, glossy peaks form. This may take 5-7 minutes.

  4. Add Flavorings:
    Add the vanilla extract, white vinegar, and salt to the meringue and beat for another minute until fully incorporated.

  5. Fold in Hazelnuts:
    Gently fold the chopped hazelnuts into the meringue with a spatula, being careful not to deflate the mixture.

  6. Shape the Meringue:
    Spoon or pipe the meringue onto the prepared baking sheet, forming small nests, individual portions, or a large round, depending on your preference.

  7. Bake:
    Bake the meringue in the preheated oven for 1 to 1.5 hours, or until the meringue is dry, crisp, and easily lifts off the parchment paper. The color should be light golden brown.

  8. Cool the Meringue:
    Turn off the oven and leave the meringue inside with the door slightly ajar for 1 hour to prevent cracking. Let it cool completely in the oven.

  9. Serve:
    Once cooled, dust with powdered sugar if desired and serve. You can enjoy it as is, or top it with whipped cream, fresh berries, or chocolate sauce for an indulgent touch.

Notes

  • Meringue is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2-3 days.

  • For a chocolatey twist, add melted chocolate or cocoa powder to the meringue.

  • Serve with fresh berries, whipped cream, or even a drizzle of chocolate sauce for extra indulgence.

Find it online: https://avarecipe.com/hazelnut-meringue/