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Hazelnut Raspberry Meringue Stack

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Recipe Ingredients

  • 100g blanched whole hazelnuts
  • 4 large egg whites
  • 200g caster sugar, to assemble
  • 50g caster sugar
  • 350ml double cream
  • 150g fresh or frozen raspberries
  • 25g to 40g icing sugar, to taste

Recipe Directions

  1. Preheat oven to 190°C. Spread the nuts out on a baking tray and toast in the oven for 5 to 10 minutes until golden brown. Tip onto a chopping board and leave to cool. Turn down the oven to 140°C.
  2. Meanwhile, draw an 18cm circle in the middle of three large sheets of greaseproof paper. Turn the greaseproof paper over and put them on three baking sheets (making sure there are three shelves for them spaced apart in the oven).
  3. When the nuts are cool, finely chop half of them and keep separate from whole nuts. In a large clean bowl, whisk the egg whites with a hand-held electric whisk until they hold stiff peaks. Gradually, spoonful by spoonful, add the 200g caster sugar and keep whisking until meringue is stiff, shiny and glossy.
  4. Add chopped nuts to the meringue and fold through using a large metal spoon. Spread meringue evenly inside the marked circles on sheets. Bake for 1 hour, then turn off heat and leave to cool completely in the oven (without opening the door).
  5. Meanwhile, make the praline. Line a baking tray with baking parchment. Put caster sugar in a medium heavy-based frying pan and heat gently until dissolved. (Do not stir.) Turn up the heat and let it bubble, carefully swirling the pan occasionally, until sugar is golden and caramelised. Add the reserved whole nuts, then tip onto the lined tray and leave to cool.
  6. Put cream, raspberries and icing sugar into a large bowl and whisk until mixture holds its shape. (It should be pink.) Layer the meringues, sandwiching together (and finishing) with pink cream. Roughly chop praline and scatter over the top.

 

Per serving  About 1 860kJ, 31g fat (15g saturated), 38g carbohydrate (38g total sugars).

Get ahead  Make to end of step 4 up to a day ahead. Once cool, wrap the meringues individually in cling wrap and store at room temperature. Complete recipe up to 1 hour ahead.

Each Serving:


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