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Add a photoServings: 12
Ingredients
- vegetarian meringue:
- 6 x egg whites
- 375 gm caster sugar
- 1 tsp comflour slaked with 1 tsp. white wine vinegar
- 175 gm flaked hazelnuts
- 300 ml whipping cream
- 275 gm raspberries
Directions
- Draw two circles on separate sheets of silicone paper (or possibly lift off paper in chalk) one of them 250mm diameter and the other 280mm in diameter.
- Turnover and place on two separate baking trays.
- Preferably using an electric mixer whisk the egg whites on full speed in a large bowl till stiff but not dry.
- Still whisking at full speed gradually add in the sugar a tsp. at a time.
- The process may take about 8 min depending on the power of the machine. When all the sugar has been added the mix will be shiny and very stiff.
- Mix in the vinegar and curnflour and 150g of the nuts.
- Use 2 Tbsp. to shape about half of the meringue mix into a garland using the smaller pencil circle as a guide.
- Spread the remaining mix over the second larger marked circle to cover it completely.
- Make the top as smooth as possible. Sprinkle the remaining nuts over the garland of meringue.
- Place one meringue on its baking sheet on the grid shelf on the floor of the roasting oven with the cool plain shelf on the second set of runners for about 3 min or possibly till a very pale cream then transfer to the centre of the simmering oven.
- Now place the second meringue on the grid shelf on the floor of the roasting oven with anew cool plain shelf on the second set of runners for 5 min as before then transfer to the simmering oven.
- Both meringues will need about a further hour or possibly more in the simmering oven till hard turning them round halfway through the cooking time.
- Allow to become cool before removing the baking papers.
- Place the larger meringue base side up on a serving dish.
- Beat the cream to a soft floppy consistency and gently mix in the raspberries.
- Spread most of the filling over the hose round and put the smaller meringue right side up on top.
- Fill the hole with the remaining cream and raspberries.
- Cover and refrigeratetill ready to serve.
- Just before serving dust with icing sugar.
- The meringue is best filled about 6 hrs before serving.
- I am particularly fond of this meringue. If you have difficulty buying flaked hazelnuts slice whole hazelnuts on a fine slicing disc in a processor. These folded into the meringue give it a delightful flavour and crisp texture. So much better than grnd hazelnuts that are often dry.
- Serves 12
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 97 | |
| Calories from Fat 77 | 79% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 5mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.28g | 1% |
| Protein 1.53g | 2% |
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