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Chocolate Hazelnut Meringues

Chocolate Hazelnut Meringues

Yields1 Serving
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INGREDIENTS
300g/±10 large egg whites
600g caster sugar
100g toasted hazelnuts, roughly chopped
DIRECTIONS

Preheat your oven to 140°C and line a tray with baking paper.

Whisk the egg whites to stiff peak stage. Slowly add the sugar to the egg whites and whisk until a fluffy thick meringue has formed. Add the NOMU Vanilla Essence and whisk briefly to combine. Stir 100g NOMU Organic Dark Baking Chocolate and 80g toasted hazelnuts into the meringue mixture.

Divide the meringue into two separate bowls. Sift the NOMU Cocoa into one of the bowls, gently folding it into the meringue. Add the cocoa meringue mixture to the bowl of white meringue, only folding it in twice to create chocolate streaks.

Dollop big spoonfuls of the mixture onto a lined baking tray and sprinkle with the remaining toasted hazelnuts. Bake for 1 hour. Turn off the oven and leave to cool in the oven.

Makes 8 large meringues

TIPS:

You can also add a pinch of NOMU Cook's Collection Ground Cinnamon to the chocolate hazelnut meringues before baking.

Replace the hazelnuts with roughly chopped pistachios.

Sprinkle plain meringues with NOMU Sweet Rub before baking.

Dip a metal skewer into pink food colouring to create gorgeous swirls through your meringues.


 

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Ingredients

INGREDIENTS
 300g/±10 large egg whites
 600g caster sugar
 100g toasted hazelnuts, roughly chopped

Directions

DIRECTIONS
1

Preheat your oven to 140°C and line a tray with baking paper.

Whisk the egg whites to stiff peak stage. Slowly add the sugar to the egg whites and whisk until a fluffy thick meringue has formed. Add the NOMU Vanilla Essence and whisk briefly to combine. Stir 100g NOMU Organic Dark Baking Chocolate and 80g toasted hazelnuts into the meringue mixture.

Divide the meringue into two separate bowls. Sift the NOMU Cocoa into one of the bowls, gently folding it into the meringue. Add the cocoa meringue mixture to the bowl of white meringue, only folding it in twice to create chocolate streaks.

Dollop big spoonfuls of the mixture onto a lined baking tray and sprinkle with the remaining toasted hazelnuts. Bake for 1 hour. Turn off the oven and leave to cool in the oven.

Makes 8 large meringues

TIPS:

You can also add a pinch of NOMU Cook's Collection Ground Cinnamon to the chocolate hazelnut meringues before baking.

Replace the hazelnuts with roughly chopped pistachios.

Sprinkle plain meringues with NOMU Sweet Rub before baking.

Dip a metal skewer into pink food colouring to create gorgeous swirls through your meringues.

Chocolate Hazelnut Meringues