You are here

Meringue Hazelnut Gateau

Western.Chefs's picture
Ingredients
  Egg whites 6
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

Rate It

Your rating: None
3.914705
Average: 3.9 (17 votes)