- 3 egg whites at room temperature
- ¾ cup caster sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon each ground nutmeg and ginger
- pinch of ground allspice
- 2 teaspoons cornflour
- 2 teaspoons lemon juice
- 100 grams hazelnuts, roasted and roughly chopped (reserve 30 grams to serve)
- ¾ cup packed brown sugar
- 100 grams butter, chopped
- ½ cup cream
- 40 grams dark chocolate, chopped
- 1 cup cream, softly whipped
- fresh strawberries
- 30 grams reserved hazelnuts
- icing sugar for dusting
Grease a large flat baking tray and line with baking paper.
Preheat the oven to 100˚C (fan bake).
Beat the egg whites to soft peaks then gradually beat in the combined sugar and spices, a tablespoon at a time, until the mixture is very thick, smooth and glossy.
Using a large metal spoon, fold in the cornflour, lemon juice and ¾ of the hazelnuts.
Place 8 large spoonfuls on the tray and make a small hollow in the centre of each meringue. Sprinkle the remaining hazelnuts over the meringues and bake for 45-50 minutes until lightly coloured and the meringues are crisp on the outside and will lift off the tray easily.
Turn off the oven and leave the meringues in the oven to cool completely.
Fudge sauce: Put all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 2 minutes then set aside to cool to room temperature.
To serve: Place the meringues on plates and top with a spoonful of fudge sauce and cream. Add strawberries, the reserved hazelnuts and a dusting of icing sugar. Serve the remaining sauce and cream separately. Makes 8