MERINGUE CAKE RECIPE RECIPES

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HAZELNUT MERINGUE CAKE RECIPE | DELICIOUS. MAGAZINE



Hazelnut meringue cake recipe | delicious. magazine image

This showstopping dessert combines layers of hazelnut meringue and sherry chocolate cream topped with chocolate and toasted hazelnuts. Or, how about this Norwegian dessert that layers meringue and rich custard? It’s not called the world’s best cake for nothing…

Provided by delicious. magazine

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield Serves 12-14

Number Of Ingredients 15

For the meringue
Vegetable oil for greasing
150g hazelnuts, toasted
385g caster sugar
7 large free-range egg whites
½ tsp white wine vinegar
For the PX sherry chocolate cream
200g dark chocolate (70% cocoa solids), broken into small pieces
60ml pedro ximénez sherry
100g soft light brown sugar
800ml double cream
To decorate
50g dark chocolate
Good knob of butter
20g toasted hazelnuts, chopped

Steps:

  • For the meringue, heat the oven to 180°C/fan160°C/gas 4. Draw an 18cm circle on each of 4 sheets of baking paper, then use to line 4 lightly oiled baking sheets.
  • Grind the nuts in a food processor with 1 tbsp of the caster sugar until finely ground with some texture – don’t overgrind or it will become oily. (If you prefer, you can use a pestle and mortar or finely chop the nuts with a knife, then mix with the sugar.)
  • Put the egg whites in a spotlessly clean mixing bowl and whisk with an electric hand mixer to stiff peaks (they shouldn’t droop when the beaters are removed). Add the remaining caster sugar to the whites a tablespoon at a time, whisking back to stiff peaks each time. Once you’ve added half the sugar, start adding in larger quantities, whisking back to stiff peaks each time. Once all the sugar has been added, whisk in the vinegar to form stiff peaks, then fold through the hazelnuts with a metal spoon or balloon whisk.
  • Spoon or pipe the meringues in circles onto the baking paper to give 3 flat circles and the fourth circle swirled a bit thicker (this will form the top layer). Bake for 40 minutes until the edges are crisp and set and the insides are still gooey.
  • Take out to cool for 20 minutes on the trays, then transfer carefully to wire racks or boards to cool fully (see Make Ahead).
  • For the PX sherry chocolate cream, put the chocolate, sherry and brown sugar in a large, heatproof bowl set over (but not touching) a pan of barely simmering water. Melt, stirring very occasionally, until smooth, then remove from the heat, stir in 150ml of the cream and leave to cool to just above room temperature. Whip the rest of the cream to soft peaks, then gently fold through the chocolate mixture with a balloon whisk, being careful not to overmix it or it will become grainy.
  • Spoon the chocolate cream into a piping bag and snip off the end (see tips). Put one meringue on a serving platter and pipe a third of the cream on top. Repeat with the next layers, finishing with the thicker meringue.
  • To decorate, melt the 50g chocolate and butter together (a microwave on low is fine), then cool a little. Drizzle all over the top, then scatter over the nuts. The cake is best filled as soon as you make the chocolate cream, to get a good shine (see make ahead).

Nutrition Facts : Calories 605kcals, FatContent 44g (23g saturated), ProteinContent 5g, CarbohydrateContent 47.1g (46.7g sugars), FiberContent 1.6g

MERINGUE NESTS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Meringue Nests Recipe: How to Make It - Taste of Home image

These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.—Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Fresh fruit such as sliced fresh strawberries, fresh raspberries, mandarin oranges or cubed fresh pineapple
Whipped cream and fresh mint leaves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

Nutrition Facts : Calories 81 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 19g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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