Meringues in their own right are natty little things: don't you think? They're one of the simplest (and best) ways I can think of to use the inevitable egg whites remaining when one makes many of those ethereal French creations (hollandaise, béarnaise, aioli...), because I hate wasting anything, especially when the girls work so hard to provide us with our beautiful eggs. And then they can be flavoured with such a myriad of wonderful things; orange, chocolate, rose, coconut... the possibilities are endless. A while ago, inspired by a friend, I added some fresh hazelnut meal to the stiffened whites - and served them with fresh raspberries, whipped cream, and a grating of very dark chocolate - it was love at first bite.
Hazelnut Meringues with Raspberries and Chocolate
Makes four meringues
2 large, organic egg whites
100g golden caster sugar
50g roasted hazelnuts, processed or finely chopped
To serve -
Line a large baking sheet with greaseproof paper and preheat oven to 120C (fan forced).
Beat whites for several minutes until thick and glossy. Add sugar, a tablespoon at a time and continue to beat to incorporate until the sugar has dissolved. Gently fold in hazelnut, being careful not to lose the air in the whites.
Spoon four large circles onto the baking sheet and flatten a little with the back of the spoon. Bake for about an hour (until crisp on the outside and hollow when tapped).
Serve with a pile of fresh raspberries, freshly whipped cream, and a few gratings the darkest and best chocolate you can find.
- Meringues will keep for a few days in an airtight container
- Pistachios, almonds, and chestnuts make a lovely alternative to hazelnuts