Chocolate and Hazelnut Meringues
Photography by Olivia Galletly.
In this tempting recipe by Olivia Galletly, dark chocolate, hazelnuts and Nutella are folded through soft pillowy meringue and baked. They're then covered in chocolate cream, Nutella, hazelnuts, chocolate caramel pearls and dusted in cocoa.
INGREDIENTS
Meringues
6 large egg whites
1 ½ cups caster sugar
½ teaspoon white vinegar
½ teaspoon salt
25 grams dark chocolate, finely chopped (I used Whittakers 70%)
35 grams hazelnuts, finely chopped
½ cup Nutella
Chocolate cream
200ml cream
2 tablespoons icing sugar
1 tablespoon cocoa
To decorate
35 grams hazelnuts
½ cup Nutella
Valrhona Caramélia Crunchy Pearls
good-quality cocoa for dusting
METHOD
Meringues
Preheat the oven to 120°C and line two trays with baking paper.
In a clean bowl or electric mixer – make sure there's no oil residue on the bowl – whisk egg whites until white and bubbling. Gradually add the sugar, vinegar and salt, whisking continuously as you do so, continuing until eggs have reached stiff peaks. Carefully fold through hazelnuts and chocolate chunks.
Melt Nutella in the microwave for 40 seconds until it reaches a liquid consistency. Spoon half over egg whites, do not mix through. Take large spoonfuls of the meringue and place on the baking trays. The Nutella should start swirling on its own. Drizzle remaining Nutella over meringues and swirl around using the back of a spoon.
Bake in the oven for 50 minutes then let cool completely.
Chocolate cream
Using an electric mix, whisk cream until light and fluffy and soft peaks are forming. Sieve over the cocoa and icing sugar and gently fold through, do not over-stir.
To decorate
Take a large spoonful of cream and smear over meringue. Dollop a large teaspoon of Nutella on top, add hazelnuts and caramel pearls then dust with cocoa. Makes 18 meringues
Pantry note: Valrhona Caramélia Crunchy Pearls are available at sabato.co.nz
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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