Hazelnut Meringue Mary Berry Recipes

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HAZELNUT MERINGUE CAKE



Hazelnut Meringue Cake image

Mary Berry's hazelnut meringue cake recipe is a perfect dinner party showstopper dessert. Impress your guests with this extravagant, but deceptively simple, dish.

Provided by Mary Berry

Categories     Dessert

Number Of Ingredients 1

Hazelnut, Nut, Raspberry

Steps:

  • Preheat the oven to 190°C/Fan 170°C/gas 5. Lightly grease two 20cm sandwich tins and then line the bases with non-stick baking parchment. Place the hazelnuts on a baking sheet and put in the oven for about 10 minutes, then tip onto a clean tea towel and rub well together to remove the skins. (Some stubborn ones may need to go back into the oven but don't worry about getting every last bit of skin off, it's not necessary.) Grind the nuts in a food processor. Whisk the egg whites until stiff. Add the sugar, a teaspoonful at a time, whisking well between each addition. Whisk until the mixture is very stiff, stands in peaks, and all the sugar has been added. Whisk in the vanilla extract and wine vinegar then fold in the prepared nuts. Divide the mixture between the tins and level the surface with a palette knife. Bake for 30-40 minutes, but no longer. The top of the meringue will be crisp and the inside soft and marshmallow- like. Turn out of the tins and leave to cool on a wire rack. To make the filling, whisk the cream until thick. Use about two-thirds to sandwich the meringues together, along with two-thirds of the raspberries. Spread the remaining cream over the top, scatter on the remaining raspberries and dust with icing sugar. Serve with raspberry coulis, if you like. If you don't have sandwich tins, you can cook the mixture on two flat baking sheets, spread out into two circles. It won't look quite so neat, but it tastes the same! Walnuts can be used in place of the hazelnuts in the meringue. Choose a fruit to complement the walnuts, such as strawberries or ripe peaches in season.

HAZELNUT MERINGUES



Hazelnut Meringues image

Provided by Warren Brown

Categories     dessert

Time 30m

Yield 24 meringues

Number Of Ingredients 10

5 ounces hazelnuts, raw or blanched
5 ounces confectioners' sugar, plus 2 ounces confectioners' sugar
1 tablespoon plus 1/2 teaspoon all-purpose flour
4 egg whites
5 ounces extra-fine sugar
Serving suggestion: Frangelico Ganache, recipe follows
1 cup heavy cream
1 vanilla bean or vanilla bean shell
1 to 2 tablespoons Frangelico, a hazelnut liqueur
10 ounces bittersweet chocolate, chop

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.

HAZELNUT MERINGUE SURPRISE



Hazelnut meringue surprise image

Britain's Best Pud entrant, Imogen Bahl, stood out in the under-12 category with this sophisticated dessert

Provided by Good Food team

Categories     Dessert

Time 55m

Number Of Ingredients 10

a little butter for the tins
200g hazelnuts
25g icing sugar
6 egg whites
450g golden caster sugar
1 tsp vanilla extract
½ tsp white wine vinegar
200g plain chocolate , chopped
400ml extra thick double cream
200g raspberries

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
  • While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
  • Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.

Nutrition Facts : Calories 764 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.18 milligram of sodium

HAZELNUT MERINGUES



Hazelnut Meringues image

For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 4

1 1/4 cups blanched hazelnuts (6 ounces), toasted
2 large egg whites, room temperature
1 cup confectioners' sugar
Coarse salt

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.

Nutrition Facts : Calories 131 g, Fat 8 g, Fiber 1 g, Protein 2 g

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES



Hazelnut Meringue Roulade Withe Raspberries image

This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.

Provided by WicklewoodWench

Categories     Dessert

Time 18m

Yield 8 serving(s)

Number Of Ingredients 5

4 egg whites
8 ounces caster sugar
2 ounces roasted hazelnuts, chopped
10 fluid ounces double cream, whipped
7 ounces fresh raspberries

Steps:

  • Preheat oven to 200c.
  • Line a 9x13 Swiss roll tin with baking parchment.
  • Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
  • Gradually add the sugar a teaspoon at a time, whisking well between each addition.
  • The meringue is ready when it is glossy and very stiff.
  • Spread the mixture into prepared tin and sprinkle with hazelnuts.
  • Bake for 8 mins or until very golden.
  • Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
  • Remove the paper from the base of the meringue and allow to cool for ten mins.
  • Spread the whipped cream over the meringue and scatter over the raspberries.
  • Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
  • Wrap in non-stick baking parchment and chill well before serving.
  • To serve unwrap and cut in slices.

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