Malted Hazelnut Meringue Torte

Name: Malted Hazelnut Meringue Torte
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 454 grams bittersweet chocolate, finely chopped; 0 teaspoons cream of tartar; 4 larges egg whites; 198 grams cup granulated sugar, divided; 198 grams 1/4 cups (about blanched hazelnuts, lightly toasted and cooled; 237 milliliters heavy cream; 8 malted milk balls; 4 Tbsps malted milk powder; 0 teaspoons salt

You can never have too many dessert recipes, so give Malted Hazelnut Meringue Torte a try. This recipe makes 6 servings with 937 calories, 13g of protein, and 64g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up bittersweet chocolate, salt, malted milk balls, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Adjust oven racks to upper and lower middle positions and preheat to 250°F. Trace two 8-inch circles on 2 separate sheets of parchment paper. Flip over (so ink is on bottom) and place on baking sheets.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Pulse hazelnuts and 2 tablespoons sugar in food processor until finely ground.

Ingredients you will need

Hazelnuts

Sugar

Equipment you will use

Food Processor

Transfer to bowl, toss with malted milk powder, and set aside.

Ingredients you will need

Malted Milk Powder

Equipment you will use

Bowl

Place egg whites and cream of tartar in bowl of standing mixer fitted with whip attachment (see note). Beat on medium high speed to soft peaks. Slowly add remaining sugar and continue to beat until stiff peaks form, 2 to 3 minutes. Beat in salt.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Salt

Equipment you will use

Blender

Bowl

Remove from mixer and gently fold in hazelnut mixture in 3 batches until just combined (do not overmix). Spoon meringue into large pastry bag fitted with 1/2-inch tip. Starting in the center of each circle, pipe in a spiral motion to form a disc shape meringue, keeping within about 1/2 inch from the border (see note). You should have just enough meringue to complete the 4 discs.

Ingredients you will need

Hazelnuts

Equipment you will use

Pastry Bag

Blender

Place in oven and bake until completely dry, about 2 hours. Store in a cool, dry place until ready to assemble.

Equipment you will use

Oven

Heat chocolate and cream in heatproof bowl over pan of barely simmering water, stirring gently, until just melted. Set aside (or chill) until just firm enough to spread.

Ingredients you will need

Chocolate