Meringue Recipes - Hazelnut Meringues Recipe

Ingredients

• 2 cups/300 g hazelnuts

• 1 cup/200 g superfine sugar

• 4 large egg whites

• 1/4 tsp salt

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Line two cookie sheets with parchment paper.

2. Spread the hazelnuts on a large baking sheet. Toast for 7 minutes, or until lightly golden.  

3. Reduce the oven temperature to 250°F/130°C/gas 1/2. Transfer the nuts to a food processor with 1/2 cup (100 g) of superfine sugar and process until finely ground.

4. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until soft peaks form.

5. With mixer at high speed, gradually add the remaining superfine sugar, beating until stiff, glossy peaks form.

6. Use a large rubber spatula to fold in the hazelnuts. Drop teaspoons of the meringue 2 inches (5 cm) apart on the prepared cookie sheets.

7. Bake for 50-60 minutes, or until the meringues are dry and crisp. Transfer while still on the parchment paper to a rack to cool.