Hazelnut Meringues
- Level: Easy
- Yield: 24 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 182
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 13
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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
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.
Frangelico 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.
Cook’s Note
Frangelico Ganache recipe is courtesy of Food Network.