serves
8
prep
35 minutes
cook
40 minutes
difficulty
Mid
serves
8
people
preparation
35
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 6 egg whites, at room temperature
- 1 vanilla bean, split, seeds scraped
- 220 g (1 cup) caster sugar
- 160 g (1 cup) pure icing sugar, sifted
- 1 tbsp cornflour
- 105 g (¾ cup) hazelnuts, roasted, ground, plus extra chopped roasted hazelnuts, to serve
- whipped cream, to serve
Chocolate cream
- 500 ml (2 cups) milk
- 1 vanilla bean, split, seeds scraped
- ½ lemon, rind peeled into wide strips
- 6 egg yolks
- 60 g plain flour, sifted
- 150 g dark chocolate (70% cocoa solids), grated
Standing time 15 minutes
Instructions
To make chocolate cream, heat milk, vanilla bean and seeds and rind in a saucepan over high heat until just below boiling point. Remove from heat and set aside for 15 minutes to infuse. Remove vanilla bean and rind.
Whisk egg yolks in a bowl until thick and creamy, then gradually whisk in flour. Whisk in milk mixture, then transfer to a clean saucepan and place over low heat. Whisk constantly until mixture thickens, then boil for 1 minute or until smooth and the flour is fully cooked out. Add chocolate and stir until completely melted into the custard. Remove from heat, pour into a clean container, cover surface with plastic wrap and refrigerate until ready to use.
Preheat oven to 110°C or as close as you can get without it switching off. Using an electric mixer, whisk egg whites, a pinch of salt and vanilla seeds to stiff peaks, then gradually add sugar and whisk until thick and glossy. To test the sugar has dissolved, rub a little mixture between your fingers – it shouldn’t feel grainy.
Continue whisking and gradually add the icing sugar – the mixture should be snowy white and quite firm. Gently fold in cornflour and ground hazelnuts.
Line 2 oven trays with baking paper. Place 16 spoonfuls of meringue mixture on trays spaced 2 cm apart, flattening the tops slightly. Bake for 30 minutes, then turn off oven and allow to cool completely in oven.
To assemble, spread 8 meringues with the chocolate cream, then top with the remaining 8 meringues. Dollop on some whipped cream and scatter over extra chopped roasted hazelnuts.
Photography Alan Benson. Food preparation John McFarlane. Styling Michelle Crawford.
As seen in Feast magazine, September 2014, Issue 35.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
