Best Chocolate Hazelnut Meringues Recipes

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CHOCOLATE HAZELNUT MERINGUES



Chocolate Hazelnut Meringues image

A rich chocolate-hazelnut filling is featured in these delicious meringues - a tempting French dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 40

Number Of Ingredients 6

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 cup finely chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
  • Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
  • Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.

Nutrition Facts : Calories 140, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 25 mg

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE



Hazelnut meringues with hazelnut praline & chocolate sauce image

A rich, decadent dessert with guaranteed wow-factor

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h40m

Number Of Ingredients 12

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut , ground in a food processor
50g caster sugar
50g hazelnuts
75ml whipping cream
25g golden caster sugar
25g cocoa powder
25g dark chocolate , finely chopped
icing sugar and cocoa powder, to serve

Steps:

  • Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
  • To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
  • Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
  • To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

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