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Hazelnut Meringue with Coffee and Hazelnut Praline Cream
Triple-decker hazelnut meringues layered with coffee praline cream and rich toffee treacle sauce.
Vegetarian
Dessert
Meringue
Hazelnut
Praline
Estimated Nutrition
Calories
1780.1
kcal / serving
7120.4 kcal total
Carbs
135.2
g
per serving
540.8 g total
Fat
133.8
g
per serving
535.2 g total
Protein
13.2
g
per serving
52.8 g total
Cook Time
35
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Caster Sugar
220
g
Caster Sugar
50
g
Icing Sugar
sieved
175
g
Demerara Sugar
1
tbsp
Golden Syrup
1
tbsp
Black Treacle
Dairy
500
ml
Double Cream
500
ml
Double Cream
for sauce
175
g
Butter
Liquids
25
ml
Coffee
liquid
NutsSeeds
100
g
Hazelnuts
shelled roasted, chopped
100
g
Hazelnuts
shelled
1
piece
Vanilla Pod
seeds removed
Other
4
piece
Egg Whites
free-range
Method
1
Preheat the oven to 100°C and line two trays with parchment.
2
Whisk egg whites to soft peaks, add sugar until stiff, and fold in hazelnuts.
3
Pipe 18 spirals of 7.5cm diameter onto the prepared trays using a piping bag.
4
Bake for 20 minutes, then leave in the turned-off oven for 2 hours to cool.
5
Melt and caramelize caster sugar in a pan until golden-brown.
6
Stir hazelnuts into the caramel to coat them thoroughly.
7
Pour onto a greased tray, let cool until set, then break into small pieces.
8
Whisk cream to soft peaks and fold in vanilla, coffee, icing sugar, and praline.
9
Heat cream, sugar, and butter in a pan, then whisk in syrup and treacle.
10
Stack three meringue discs per plate, layering with cream and sauce, and garnish with praline.