Hazelnut meringue with strawberries - Meringue Mania

Light, crisp, and topped with fresh strawberries, this hazelnut meringue is a beautiful dessert that’s simple to make and perfect for special occasions or summer gatherings.

5 from 2 votes

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Course: Dessert

Cuisine: Snacks and sweets

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 333kcal

Author: Claire Cameron

Ingredients

▢ 2 free-range egg whites
▢ 115 g 4oz caster (superfine sugar)
▢ 4 tablespoon ground hazelnuts
▢ 290 ml 10fl oz whipping cream
▢ 3 heaped tablespoon Greek yoghurt plain or vanilla
▢ 1 teaspoon vanilla bean paste or extract
▢ 450 g 1lb chopped strawberries or other berries
▢ Icing confectioner's sugar to serve

Instructions

Pre-heat the oven to 130C fan-forced (330F) and cut two sheets of baking paper.
On the underside of each one, draw a 20cm (8in) circle - I traced around a cake tin - then place them on two baking trays.
In the bowl of an electric mixer, using the whisk attachment, beat the egg whites until soft peaks form.
A tablespoon at a time, with the motor running, add the sugar and keep beating until the sugar has dissolved and the mixture is stiff and glossy.
Take the bowl off the stand and fold through the ground hazelnuts.
Divide the mixture between the two trays, spreading it out to fill the circle then flatten them out on top.
Bake for 40 minutes then turn off the oven and open it a tiny bit then leave the meringues to cool completely in the oven. This will take at least 3 hours.
Whip the cream with the vanilla then fold through the yoghurt.
To serve, place one meringue on a serving plate and spread with half the cream and berries.
Top with the second meringue, cream and berries and dust with icing sugar.
Leave for 15 minutes before serving.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations