Culinary Art

HAZELNUT AND RASPBERRY MERINGUE

PREPARATION TIME 20 minutes/COOKING TIME 25 minutes /SERVES 4

4 large egg whites /250g (9oz) caster sugar /1 tsp vanilla extract /1 tbsp raspberry vinegar 

115g (4oz) whole shelled hazelnuts /300ml (10fl oz) double cream /200g (7oz) fresh raspberries

1 Preheat the oven to 160°C (325°F/Gas 3). Butter a 20cm (8in)

sandwich tin and line with non-stick baking parchment.

2

Whisk the egg whites until stiff. Add the sugar 1 tbsp at a time and

continue beating until the mixture is v

ery stiff and stands in peaks.

3 Whisk in the vanilla extract and vinegar, then fold in the hazelnuts.

Transf

er to the sandwich tin and bake in the oven for 20–30 minutes,

or until lightly browned and holding its shape. Leave to cool in the tin

for 10 minutes then transfer to a serving dish.

4 Whip the cream and pile onto the centre of the meringue when

it is completel

y cold. Place the raspberries on top of the cream and

around the outside edge of the meringue.

1 Whisk the egg whites on medium                                2 Whisk until the egg whites are firm,

speed, adding sugar 1 tbsp at a time.                               shiny and smooth.

MAKING MERINGUES

The trick to making successful meringues is to ensure that the consistency of the egg whites

is correct. Dip your fingertips in the whites; when you remove them, the whites should hang

from your fingers in the hooked shape of a bird’s beak.