A sweet start is half the work?
It might be a little weird that I give you a recipe loaded with sugar on the exact same day I am taking sugar down for a bit. But I am reasoning that you’re probably not all quitting sugar and I had this one ready to go. Esmee and me where busy making all sorts of good stuff two weeks ago and we had quite a bit of eggwhites left after making that delicious custard tart with figs.
And what do you do with too many egg whites?
To bake an omelet with eggwhites did not seem such a great idea (why would you ever want to do that anyway??) So a meringue it had to be.
I think meringue is one of the easiest desserts to make and delicious. You just have to give it some time. In my case I should have let the meringue cool down after baking but I was too impatient and lifted it off the baking tray and crack it said… But hey a little whipping cream is great for hiding all sorts of flaws and I think it looks nice and rustic. But it might be wise to wait a bit longer until it has cooled a bit more. The added nuts and cacaonibs in the filling is a heavier version than regular meringue. That also means you have to give it just that bit more time to cook. (and to lift afterwards!) I love a meringue most on the day it is baked. If you do prefer to keep it a bit longer you can save it in an airtight container (of course after cooling down) Obviously wait with decorating until shortly before serving.
Meringue with hazelnuts and chocolate
- 1,5/2 eggwhites
- 7,5 gr cornflour
- pinch of salt
- 1 tsp lemonjuice
- 75 gr sugar
- handfull of hazelnuts, roasted and chopped (keep a few for decorating)
- handfull of cacaonibs
- 100 ml whipping cream
- 100 gr chocolate (we used 85% cacao content)
- Preheat the oven to 150˚C.
- Prepare the meringue by whisking the eggwhites. If they become a little stiff add the cornflour, the lemon, salt and sugar and whisk until stiff peaks.
- Fold the chopped hazelnuts and the cacaonibs through it.
- Make a shape on a baking tray covered with baking paper. Round is easiest. Make sure it is not too thin and create some uneven peaks on the surface. Whatever you like.
- Put in the oven and turn the temperature down to 120˚C immediately
- How long it needs cooking is a little bit depending on the thickness of your layer but check after 45 minutes if it is not becoming brown. The outside should feel firm. Leave to cool and remove carefully from the baking tray
- Make the ganache by heating the cream in a saucepan. Don't let it boil but close to the boil
- Break the chocolate into pieces and stir the hot cream through it. Stir until smooth. Put the ganache in a piping bag with a small nozzle and decorate the meringue with it.