Blackberry Hazelnut Meringue

Blackberry Hazelnut Meringue 580 Image by: Blackberry Hazelnut Meringue 580 Author: Canadian Living

Like hazelnut nougat, this meringue is chewier and softer than one in a traditional pavlova. The meringue spreads by about 2.5 cm (1 inch) when baking, so ensure your baking sheet is large enough to accommodate it. You can make the meringue a couple of days in advance and keep it well-wrapped in a dry room. We sprinkled the whipped cream with coarsely chopped skinned hazelnuts.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2012

Ingredients

  • 1 cup whipping cream 35%
  • 2 teaspoons liquid honey
  • 1 cup blackberries
Meringue:
  • 1 cup skinned hazelnuts
  • 1/4 cup cornstarch
  • 6 egg whites
  • 1 cup granulated sugar

Method

Meringue: In food processor, pulse hazelnuts with cornstarch until fine.

In bowl, beat egg whites until soft peaks form. With machine running, beat in sugar, 2 tbsp at a time, until stiff peaks form. Fold in hazelnut mixture. Smooth into 9-inch (23 cm) circle, about 2 inches (5 cm) high, on parchment paper–lined baking sheet.

Bake in 350ºF (180ºC) oven until dry and just firm to the touch, 45 to 50 minutes. Remove from pan; let cool on rack, about 1 hour.

Whip cream with honey; spoon over meringue. Top with blackberries.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 50 mg
  • Sugars 28 g
  • Protein 6 g
  • Calories 340.0
  • Total fat 21 g
  • Potassium 199 mg
  • Cholesterol 38 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blackberry Hazelnut Meringue

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