TCIF: Hazelnut, Cinnamon and Chocolate Meringues

Mimi ON Jul 09, 2010 AT 11:15 am

Hazelnut, Cinnamon and Chocolate Meringues

Hazelnut, Cinnamon and Chocolate Meringues

By Sarah Adams

Regardless of using up the egg whites from last week’s recipe, theses meringues are so good they are worth making anyway! They are still gooey in the middle as the chocolate stays soft and the outside crunches when you bite into it, sweet perfection wouldn’t you agree?

Ingredients:
Makes 8 large meringue 

Place egg white over a pan and whisk

Place egg white over a pan and whisk

200g egg white
400g caster sugar
150g dark chocolate chopped
40g chopped hazelnuts
10g cocoa powder
1/4teaspoon cinnamon 

Preparation:
Line a flat baking tray with baking paper.

In a bowl mix the cocoa, nuts, cinnamon and chocolate together. Then, in a clean heat proof bowl place the egg white and sugar.Have a pan of simmering water ready and place your bowl over the top.

Correct consistency for the egg white

Correct consistency for the egg white

Now you have to whisk and keep whisking so as to aerate the meringue and stop it from over cooking from the heat. Once the meringue has thickened and the sugar is dissolved, remove from the heat and continue to whisk until cool, it will be quite stiff when it is ready.

Fold in the chocolate mix and spoon onto your baking sheet.

Place On Baking Tray

Place On Baking Tray

Cooking:
Place in an oven set at the lowest setting possible. They will take about 2 hours, turn the oven off and leave them in there to cool.                                       

Pro Tip: Theses meringues will keep in an airtight container for a few weeks so you can enjoy throughout the summer

Sarah Adams © 2010

Click here to read Sarah’s last TCIF recipes…

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