Hazelnut meringues with blackberriesby ash lawson |
| Preperation time: 20 mins Cooking time: 2 hours Serves: 6 |
| Recipe Ingredients |
| 3 egg whites; 175g caster sugar; 50g hazelnuts, toasted and finely chopped; 125g blackberries; 1 tbsp demerara sugar; 142ml double cream; 150ml greek-style yogurt. |
| Recipe Method |
| Put the egg whites in a clean, grease-free bowl
and whisk until stiff. Gradually whisk in the sugar, about a
teaspoon at a time, until the mixture is stiff and glossy. Gently
fold in the hazelnuts. Line two baking sheets which baking parchment and spoon 12 equally sized spoonfuls of meringue onto the sheets, spaced well apart. Bake in the oven (110c) for 2 to 3 hours until the meringues are crisp and dry, but still white. Peel them off and cool on a wire rack. To make the filling put the blackberries and demerara sugar into a bowl and roughly mash with a fork. Softly whip the cream and fold in the greek yogurt and blackberries. Use the blackberry cream to sandwich two meringues together, to give 6 meringues once finished. |
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