Equipment
Ingredients
Meringue Base
- 135 g hazelnuts, raw, whole
- 4 egg whites, room temperature
- 100 g granulated sugar
- 170 g bittersweet chocolate, chopped into bite-size pieces
Topping
- 240 ml heavy cream
- 150 g strawberries, hulled and sliced
- 5 g cocoa powder, for dusting
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Spread the hazelnuts on the baking sheet and toast for 10 minutes at 175°C (350°F), shaking the pan halfway through.
Wrap the hot hazelnuts in a kitchen towel and let them rest for 2 minutes to steam.
Rub the hazelnuts vigorously inside the towel to remove the skins, then discard the skins.
Roughly chop the peeled hazelnuts and allow them to cool completely.
Whip the egg whites in a stand mixer on medium speed for about 2 minutes until soft peaks form.
Gradually add the sugar while beating on high for 3 minutes until stiff, glossy peaks form.
Gently fold the cooled hazelnuts and chocolate pieces into the meringue using a flexible spatula.
Spoon the mixture onto the prepared baking sheet, forming a rustic circle approximately 23cm (9 inches) wide.
Bake the meringue at 175°C (350°F) for 10 minutes.
Reduce the oven temperature to 150°C (300°F) and bake for an additional 50 minutes.
Turn off the oven and let the meringue cool inside with the door closed for at least 1 hour.
Whip the heavy cream until medium peaks form.
Spread the whipped cream over the cooled meringue and garnish with strawberries and cocoa powder.
Chef's Notes
- Ensure hazelnuts are completely cool before adding to the meringue to prevent the egg whites from melting.
- For a dairy-free version, use chilled coconut cream in place of heavy cream.
Storage
Refrigerator: 24 hours — Meringue will soften quickly once topped with cream.
