I, quite clearly, love hazelnut. I named my blog after it and hazelnuts feature in my favourite chocolate, ice cream and snacks. I’ve been meaning to make a hazelnut meringue for the longest time, after stock piling ground hazelnuts in my freezer from making hazelnut milk and having endless frozen egg whites to use up from making pasta.
I had family over for dinner this weekend and decided this was the perfect time to make a hazelnut meringue, but given that there were 10 of us, I simply had to make 3 meringues and turn them into a 3 tiered pavlova. I did three courses for the meal, a main and two desserts; baked bacon gnocchi, rhubarb & almond crumble cake and this.
I promised I’d reveal my favourite of Jenny Colgan’s books in this post, I’m sure you’ve been on the edge of your seat since then with breath held. I reveal its title with a warning that all you will want to do after reading it is go and live on an island and run a bakery. Drum roll please….. it is titled ‘The Little Beach Street Bakery’ and it is exquisite.
I multiplied the meringue recipe I found by 4, I’d say this pavlova serves 8-12.
For the meringue:
- 8 egg whites
- 2 tsp of lemon juice
- 200 g of golden caster sugar
- 200 g of icing sugar
- 100 g of ground hazelnuts
For the filling:
- One carton/tub of double cream, ~300 ml, whipped
- Berries of your choice, defrosted frozen berries or fresh or a mixture of both
- White and/or dark chocolate shavings
- Preheat the oven to 120°C and line 3 baking trays with greaseproof paper.
- Whisk the egg whites with the lemon juice until it forms soft peaks.
- Whisk in the caster sugar until the mixture forms stiff peaks.
- Fold in the icing sugar and ground hazelnuts.
- Divide the mixture between the 3 baking trays and shape into similarly sized circles of equal/uniform thickness.
- Bake for 1.5-2 hours, they should have a crisp outside and soft centre.
- Remove from the oven and leave to cool.
- Carefully remove each meringue from its baking paper.
- Place the first meringue on a serving plate/stand and coat in a third of the cream and a few of the berries, place the next meringue on the top and repeat.
- Place the final meringue on the pile, top with cream and then pile the remaining berries in a mound on the top and sprinkle with chocolate shavings.
- Serve and most importantly, enjoy!