Meringues with hazelnuts and chocolate

Published on 7 February 2015

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With many leftover whites, I make meringues. Baking is long, but they are delicious and keep well. Simply weigh whites and double their weight in sugar.

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Ingredients

INGREDIENTS

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150 g egg whites
300 g sugar (weighed separately as 150 g + 150 g)
50 g chopped hazelnuts
50 g finely shaved dark chocolate

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Method

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0 steps completed out of 9

1.Step 1 of 9
I put room-temperature whites in a mixer bowl, or a bowl for electric beaters.
2.Step 2 of 9
I start whisking and add the first half of sugar.
3.Step 3 of 9
Once firmly whisked with the classic pointed peak, I remove the mixer bowl.
4.Step 4 of 9
I combine remaining sugar, chopped hazelnuts and finely shaved chocolate in a bowl.
5.Step 5 of 9
I gradually fold into meringue, gently upwards from the bottom.
6.Step 6 of 9
The mixture should be even; do not overwork.
7.Step 7 of 9
I put in a piping bag.
8.Step 8 of 9
I line trays with parchment and pipe meringue mounds in preferred shapes.
9.Step 9 of 9
I bake at 90/100°C for 3 hours to dry without colouring. Lower temperature if they colour. They should be dry and crisp.
I cool in the slightly open oven and immediately seal cold meringues in a glass jar or tin, as moisture makes them sticky. They keep a long time.

Original source: https://incucinaconlilly.com/2015/02/07/meringhe-con-nocciole-e-cioccolato/

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