Hazelnuts and chocolate merengue
Signed by: Vivien Reimbelli
Prep work
15min
Cooking
90min
Vivien Reimbelli
Italy
Hazelnuts and chocolate merengue
A very pleasant way to end a dinner, suggested in combination with dessert wines
Ingredients
- 100 g caster sugar
- 50 g egg whites
- 100 g dark chocolate
- 50 g roasted hazelnuts, peeled and crushed
Place the egg whites and sugar in the stand mixer bowl
Insert the whisk accessory and activate the machine at speed 6 for at least 10 minutes
Once the dough becomes fluffy and stiff, transfer into a piping bag.
Place a small amount of merengue on a the baking tray lined with parchment paper.
Bake at 120°C for 90 minutes
After 90 minutes, leave the merengue in the oven to cool and harden.
Meanwhile, melt the chocolate in a double boiler or in the microwave.
Dip the merengue in the melted chocolate then sprinkle with the crushed hazelnuts.