We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Coffee and roasted hazelnut meringue

  • Total Time

    2h 30m
    • Prep Time

      30m
    • Bake Time

      2h 0m
  • Makes

    1

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

Coffee and roasted hazelnut meringue as featured on series 2 of Baking Mad with Eric Lanlard on channel 4.

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a baking tray with baking paper.

  2. Roast the blanched hazelnuts in the oven for 10 minutes. Then drop the temperature of the oven to 120°C (fan 100°C, gas mark 1/2).  

  3. In a thick-based saucepan, melt the sugar, stirring gently until it turns a nice caramel colour.

  4. Stir in the nuts along with the coffee extract. Pour over a greased or oiled baking tray and leave to cool until hardened.

  5. In a large bowl, use an electric whisk to whisk the egg whites to soft peaks. Whisk in half the icing sugar, 1 tbsp at a time until the mixture is stiff. Carefully fold in the rest of the sugar and a teaspoon of coffee extract.

  6. Use a rolling pin to break up the hazelnut praline and fold into the meringue mixture, reserving some to decorate.

  7. Spread the mixture onto the lined baking tray and bake in the preheated oven for 1.5-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool.

  8. Whip the cream with the vanilla extract and then spoon onto the cooled meringue. Grate some chocolate and sprinkle with the reserved praline to finish.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close