Hazelnut, Coffee & Chocolate Meringue Recipe | Waitrose & Partners (2024)

1. Preheat the oven to 190ºC, gas mark 5with the shelves set towards the middle. Line3 baking sheets with baking parchment, thendraw a circle, 23cm diameter, on each (use acake tin as a guide). Tip the hazelnuts ontoa small baking tray and toast in the oven for4 minutes, until light golden. Leave to cool,then finely chop.

2. Spread the caster sugar over another bakingtray and heat for 5 minutes until hot to thetouch. As it heats, tip the egg whites and apinch of salt into the bowl of a stand mixerfitted with a whisk attachment (or use a largebowl and electric hand mixer), then whisk untilthey almost hold a stiff peak.

3. Quickly and carefully tip the hot caster sugarinto the beaten egg whites. Whisk for 1 minute,then scrape down the sides of the bowl with arubber spatula. Add the coffee and continue towhisk on a fast speed for about 3 minutes, untilthe meringue is stiff and glossy and the sugarhas dissolved.

4. Gradually add the brown sugar, 1 tbsp at atime, whisking continuously and scraping downthe bowl with the rubber spatula to ensureeverything is combined. Whisk on full speed for2 minutes more, until the sugar is incorporatedand the meringue has cooled. It should besilky smooth. If the sugar hasn’t completelydissolved, mix for another minute or so

5. Lower the oven temperature to 110ºC,gas mark ¼-½. Divide the meringue evenlybetween the 3 baking sheets, then gentlyspread into 23cm discs using a palette knife.Sprinkle the chopped hazelnuts over eachdisc. Bake, swapping the trays from top tobottom halfway, for 1 hour 15 minutes-1 hour30 minutes, until crisp. Turn the oven off, thenlet the meringues cool inside for 45 minutes.

6. While the meringues are cooling, prepare thefilling. Melt the chocolate in a heatproof bowlset over a pan of barely simmering water. Stiruntil smooth, then set aside to cool slightly.Keep the pan of water for the next step.

7. Put the egg yolks in a medium-sized,heatproof glass or ceramic bowl and set aside.Tip the caster sugar and 3 tbsp water into asmall saucepan and set over a low heat todissolve the sugar. Bring to the boil and simmerfor 30 seconds to thicken slightly. Add thecoffee (or liqueur), then pour the syrup overthe egg yolks and whisk until smooth. Add apinch of salt and set the bowl over a pan ofsimmering water (the bottom shouldn’t touchthe water). Whisk, using a balloon whisk, for2-3 minutes until pale and thickened.

8. Remove the bowl from the heat and whiskfor 2-3 minutes more, until the mixture is cooland the consistency of softly whipped cream.Add the melted chocolate and stir gently untilsmooth, then add 100ml cream and mix gentlyto combine. Chill in the fridge for about1 hour, until stiff enough to spread.

9. Whip the remaining 500ml cream to softpeaks. Place 1 meringue onto a serving plateand spread with ½ the chocolate cream.Top with ½ the whipped cream. Top withthe second meringue and spread over theremaining chocolate cream, followed bythe remaining whipped double cream. Topwith the final meringue and sprinkle over thechocolate hazelnuts, if liked (see tip). Dust withthe cocoa powder, then serve.

Typical values per serving when made using specific products in recipe

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