Chocolate Hazelnut Meringue Roulade Recipes

CHOCOLATE HAZELNUT MERINGUE ROULADE

Steps:

• Toast the hazelnuts on a baking sheet on the top shelf of the oven for 8 minutes, cool and grind in a food processor until very finely chopped, but do not over-process or they will turn oily. Whisk the egg whites until they form soft peaks, then whisk in the caster sugar a little at a time. Using a metal spoon, fold the ground hazelnuts into the meringue and spread the mixture evenly in the prepared tin. Bake in the centre of the oven for 20 minutes, cool then turn out on to a piece of greaseproof (or parchment) paper, slightly larger than the roulade, on a clean surface. Gently ease away the lining paper. Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Then remove the bowl from the heat and leave the chocolate to cool. Whip the cream and divide between two bowls. Reserving four tablespoons of the melted chocolate for decoration, quickly but gently fold the rest of the melted chocolate into one bowl of whipped cream until it looks evenly mixed and mousse-like. Spread this mixture evenly over the roulade to within ½ in (1 cm) of the edge. Spread the remaining whipped cream over the chocolate mixture. Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape (don't worry about the roulade cracking as it's quite normal). Make sure the seam is at the base of the roulade and, using a spoon, drizzle the reserved chocolate all over the top using a zigzag movement. Lift on to a long serving dish and chill in the fridge. Remove from the fridge about 15 minutes before serving.

HAZELNUT MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

CHOCOLATE HAZELNUT MERINGUES

Steps:

• Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
• Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
• Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce