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.
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.
- 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.