Meringues with hazelnuts and chocolate
25 servings
200 minutes
Meringues with hazelnuts and chocolate are an exquisite treat of French cuisine, combining the lightness of egg whites, the crunch of nuts, and the richness of chocolate. The history of meringue dates back to the 17th century when pastry chefs began experimenting with whipped egg whites and sugar. In this version, the added hazelnuts provide a special texture while the chocolate glaze adds a rich, velvety flavor. They are perfect for morning coffee or evening dessert, complementing with nutty and chocolate aromas. Light, sweet, with a thin crispy crust and soft center, these meringues will be a true decoration for any tea party or festive table. They can be served with berries, ice cream or simply enjoyed for their pure taste. Enjoy!
1
Roast hazelnuts on a dry baking sheet for 15 minutes at 150 degrees. Cool and peel the skins off the nuts.
- Hazelnut: 125 g
2
Wrap the nuts in a towel and crush them with a rolling pin. Not to dust, the pieces should be noticeable.
3
Separate the eggs into yolks and whites and beat the whites into a soft foam.
- Egg white: 2 pieces
4
Simultaneously make the syrup: melt sugar with water at 110 degrees until boiling. Pour the syrup in a thin stream into the egg whites while continuing to beat. Bring the egg whites to stiff peaks. Gently fold in the nuts using a spatula.
- Sugar: 125 g
- Water: 37 ml
- Vanilla sugar: 1 g
- Hazelnut: 125 g
5
Load the protein with syrup into a pastry bag and pipe pyramids onto a baking sheet lined with parchment paper. Bake in the oven at 80 degrees for 3 hours. Remove from the oven and let cool for 20-30 minutes.
6
Melt the chocolate in a water bath and pour it over the meringues. Let the chocolate set and serve.
- Chocolate: 110 g