Hazelnut Meringues

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
24 meringues
Level:
Easy

Ingredients
  • Hazelnut powder:
  • 5 ounces hazelnuts, raw or blanched
  • 5 ounces confectioners' sugar, plus 2 ounces confectioners' sugar
  • 1 tablespoon plus 1/2 teaspoon all-purpose flour
  • 4 egg whites
  • 5 ounces extra-fine sugar
  • Serving suggestion: Frangelico Ganache, recipe follows
  • Frangelico Ganache
  • Recipe courtesy Food Network
  • 1 cup heavy cream
  • 1 vanilla bean or vanilla bean shell
  • 1 to 2 tablespoons Frangelico, a hazelnut liqueur
  • 10 ounces bittersweet chocolate, chop
Directions
Hazelnut powder:
  • Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.

  • If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.

  • Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.

  • Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.

  • In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.

  • Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.

  • Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.

  • Serve immediately, or let cool and fill or top with ganache.

  • In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.


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