Meringue Hazelnut Gateau
|Fine granulated sugar||350 Gram (1 1/2 Cups)|
|Lemon juice||2 Teaspoon|
|Ground hazelnuts||175 Gram (1 Cup)|
|Whipping cream||425 Milliliter (1 3/4 Cups)|
|Confectioners sugar||1 Tablespoon|
|Coffee extract||2 Tablespoon|
|Hazelnuts/Coffee beans||1⁄4 Cup (4 tbs)|
Preheat the oven to 325°F (170°C).
Line 3 baking sheets with waxed paper.
Trace three 9-inch (23-cm) circles on the paper, then lightly oil the paper.
Using a wire whisk or beater, beat the egg whites in a bowl until stiff.
Add 2 tablespoons of the sugar and the lemon juice and beat for 30 seconds more.
Fold in the remaining sugar and the ground hazelnuts.
Spread equal amounts of the meringue mixture onto the traced circles on the baking sheets.
Bake for 25 to 30 minutes or until the meringues are lightly colored and firm to the touch.
Carefully transfer the meringues to wire racks to cool.
Meanwhile whip the cream with the confectioners' sugar until stiff, adding the coffee extract to taste.
Sandwich the meringue layers with half the cream mixture.
Spread the remaining cream over the top and sides.
Decorate with the hazelnuts or coffee beans.
Put the cake in the refrigerator for 30 minutes before serving.