Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 4 egg whites
- 250grams caster sugar
- 1teaspoons white wine vinegar
- 100grams blanched hazelnuts, toasted and roughly chopped
- 3/4 cup double cream
- 275grams raspberries
- 1 cocoa powder, for dusting
Nutrition per serving
2060kJ / 491Cal
2060 Kilojoules or 491 Calories
24% of daily energy intake*
Protein
12.4grams
Fat
27.5grams
Carbs
41.2grams
Sugars
34.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Line 3 baking sheets with nonstick baking paper.
Step 2 of 6
Whisk the egg whites in a large clean bowl until they form stiff peaks. Add the sugar a spoonful at a time and continue to whisk until thick and glossy. Fold in the vinegar with a large metal spoon.
Step 3 of 6
Fold half the hazelnuts into the mixture, then divide it between the prepared sheets, spooning the meringue into 3 rounds roughly 18 cm in diameter.
Step 4 of 6
Place in a preheated oven, 150°C, Gas Mark 2, for 45 minutes, then switch off the oven and leave the meringue to cool.
Step 5 of 6
Whip the cream in a bowl until it forms soft peaks, spoon the cream over 2 of the meringues and top each with the raspberries and remaining nuts, reserving a few raspberries for decoration.
Step 6 of 6
Stack the meringues with the plain one on top, then dust with a little cocoa powder and decorate with the remaining raspberries. Serve on the same day or chill for up to 2 days.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.