Nut Meringue

HTML tutorial

Making meringue is sooooo nice! So tasty and so quick!
Actually, the thing that is the most time-consuming is chilling the meringue… because making it is a matter of 15 minutes, not more!

The meringue is so so so nutty, the cream is so so so chocolatey :) There is no better recommendation than this :)
Welcome Sweet June :)
The Children’s Day Indulgence :)

Meringue Ingredients (form 21cm)*:

  • 150g hazelnut
  • 5 whites
  • 250g baking sugar
  • 1 Tbs lemon juice

Line the form with bakery paper**

Roast the hazelnuts on a frying pan.
Remove skins.
Blend them to get sand-like texture.

Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually.
Whites should get thick and shiny :)

Add lemon juice and mix it in.

Add blended hazelnuts and stir them in subtly, using a wooden spatula :)

Place the mass in the form. Smoothen.

Bake at 180°C for about 35-40 minutes.

Chill ajar.

Cream Ingredients:

  • 250g mascarpone
  • 100g dark chocolate
  • 140ml heavy cream

Melt the chocolate over a pan with boiling water.

Mix mascarpone with heavy cream shortly, till combined and a bit thick.

Add melted (still warm) chocolate and mix it in shortly.

Making the cake:

Interlay two meringue cakes with cream :)

Cool in the fridge :)


*I divided the ingredients into two and made two meringue cakes separately
**next time I’ll try to bake meringue without bakery paper since I found my meringue’s crust not dry enough :)

The recipe is yet another one from my must-bake list from Moje Wypieki.


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