Hazelnut meringues with hazelnut praline & chocolate sauce

Name: Hazelnut meringues with hazelnut praline & chocolate sauce
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 2
Cuisine: Global
Ingredients: 2 larges egg whites; 1 teaspoons lemon juice; 50 grams golden caster sugar; 50 grams icing sugar; 25 grams hazelnut, ground in a food processor; 50 grams caster sugar; 50 grams hazelnuts; 75 milliliters whipping cream; 25 grams golden caster sugar; 25 grams cocoa powder; 25 grams dark chocolate, finely chopped; 1 serving icing sugar and cocoa powder, to serve

You can never have too many side dish recipes, so give Hazelnut meringues with hazelnut praline & chocolate sauce a try. This recipe makes 2 servings with 838 calories, 13g of protein, and 44g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have golden caster sugar, icing sugar and cocoa powder, cocoa powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Users who liked this recipe also liked Chocolate-Hazelnut Meringues, Hazelnut Chocolate Chip Meringues, and Chocolate & hazelnut praline tart.

Instructions

Heat oven to 120C/100C fan/gas

Equipment you will use

Oven

For the meringues, whisk the egg whites with the lemon juice until soft peaks form.

Ingredients you will need

Lemon Juice

Egg Whites

Equipment you will use

Whisk

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.

Ingredients you will need

Caster Sugar

Powdered Sugar

Nuts

Equipment you will use

Baking Paper

Baking Pan

Whisk

Bake for 1-2 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.

Equipment you will use

Oven

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.

Ingredients you will need

Caramel Color

Sugar

Hazelnuts

Pralines

Equipment you will use

Frying Pan

Pour the mixture out onto a tray lined with baking paper. Leave to cool.

Equipment you will use

Baking Paper

Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling.

Ingredients you will need

Hot Fudge Sauce

Caster Sugar

Cocoa Powder

Water

Pour over the chocolate and whisk well until smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

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.

Ingredients you will need

Whipped Cream

Pralines

Cream

Equipment you will use

Food Processor

Whisk

Place a meringue disc on each plate and top with a little of the cream.

Ingredients you will need

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

Ingredients you will need

Hot Fudge Sauce

Cocoa Powder

Powdered Sugar

Pralines

Cream