Hazelnut Praline Meringue
Portion: 
Preparation: 
( 15 oy 4,40/5)
Hello Dear Friends,
The 5th recipe of Romantic February has met with you :) In our competition held on February 12 – 13, Burcu Özkaya won the Hotpoint Tea Maker and Toaster by finding the most creative name for our recipe, with the name “Aşk-ı Foam”.
Making meringues is usually intimidating to us. As a matter of fact, if you have found a good recipe and you follow the recipe exactly, there is no difficulty.
The most important trick to follow while making meringues is that egg whites should not be mixed with yellow. You won't be able to fluff the egg whites if they are mixed. Another important point is that the bowl you are whisking must be completely dry. Check if the mixer bowl to which you will transfer the egg whites is dry, if necessary, wipe it with a clean cloth or paper towel.
Ingredients for Hazelnut Praline Meringue Recipe
For meringues:
- 2 egg white
- ½ teaspoon of lemon juice
- 50 gr granulated sugar
- 50 g powdered sugar
- 25 g hazelnuts, robotised
For the praline cream:
- 50 gr granulated sugar
- 50 g hazelnuts
- 75 ml cream
- 75 ml whipped cream
For the chocolate sauce:
- 25 gr granulated sugar
- 25 g cocoa
- 25 g dark chocolate, chopped
To decorate:
- Powdered sugar and cocoa
How to Make Hazelnut Praline Meringue Recipe?
- Preheat the oven to 100C. Grind 25 g hazelnuts for meringue with a Hotpoint Food Processor. For the meringues, beat the egg white and lemon juice with the Hotpoint Kitchen Machine until soft foam.
- Add powdered sugar, continue beating. When the foams harden, add the powdered sugar and powdered hazelnuts. After this step, mix it with a spatula without whisking.
- Line the baking tray with greaseproof paper. Put the meringue mixture in a cream piping bag and squeeze into the baking tray as 6-7cm discs. Bake for 90 minutes without opening the oven door.
- For the hazelnut praline, in a small saucepan/pan with a thick bottom, melt the sugar over medium heat and cook until caramel coloured.
- Carefully swirl the hazelnuts in the caramel (beware the sugar is very hot) remove from heat and carefully add 5 tablespoons of cream and mix.
- Cook over medium heat, stirring, until the caramel thickens and leave to cool.
- For the chocolate sauce, 75 ml of granulated sugar and cocoa. boil it with water. Pour this mixture over the chopped chocolate and mix until smooth.
- To serve, beat the cream with the Hotpoint Multifunctional Hand Blender until soft foam. Mix with the cooled caramel cream.
- Place a meringue on a plate, put some cream. Place another layer of meringue and add cream.
- Place the last meringue and sprinkle cocoa and powdered sugar on top of the last layer. Serve garnished with chocolate sauce.
bedding
I think tears of love
I think a recipe like Carnival should be 'Hazelnut Carnival'
Hello, I want to participate in the competition, but the link does not open, how can I participate, thanks
The competition is now over. Monday will start with a new recipe. Yours sincerely
I think it's a recipe name that requires care