HAZELNUT MERINGUES
Steps:
- Hazelnut powder:
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
- If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
- Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
- Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
- In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
- Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
- Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
- Serve immediately, or let cool and fill or top with ganache.
- In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.
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Thalia Hensen
[email protected]Yum!
Noman MNoman
[email protected]Overall, I thought these hazelnut meringues were a great success. They were easy to make, delicious, and beautiful to look at. I would definitely recommend them to anyone looking for a special treat.
Roshan Willis
[email protected]These meringues were a bit too delicate for my taste. They broke easily when I tried to eat them.
Samuel Appiah
[email protected]I had some trouble getting the meringues to stiffen, but I eventually got them there. They were worth the effort, though. They were delicious!
Sean O Brien
[email protected]These meringues were a bit too sweet for my taste, but they were still very good.
Tanvir Rahman Siam
[email protected]I'm not a big fan of meringues, but these were surprisingly good. The hazelnut flavor really made them special.
Rama Salloum
[email protected]I found that the meringues took a little longer to bake than the recipe stated, but they were still perfect.
ali mia
[email protected]I was a bit skeptical about how well the hazelnut flavor would come through, but I was pleasantly surprised. The meringues had a subtle but distinct hazelnut flavor that was very enjoyable.
FARMY YT
[email protected]These meringues were a hit at my party! Everyone loved them. I'll definitely be making them again.
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[email protected]I've made meringues before, but this recipe was by far the easiest to follow. The meringues turned out beautifully and tasted delicious.
Angel Osei Kye
[email protected]These hazelnut meringues were a delightful treat! They were light and airy, with a delicate hazelnut flavor. I followed the recipe exactly and they turned out perfectly.