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Meringue Hazelnut Gateau

Western.Chefs's picture
  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)

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: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 733 Calories from Fat 397

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 101.2 mg33.7%

Sodium 79 mg3.3%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3.5 g13.8%

Sugars 66.5 g

Protein 8 g16.8%

Vitamin A 0.1% Vitamin C 4.9%

Calcium 8.3% Iron 9.3%

*Based on a 2000 Calorie diet

Meringue Hazelnut Gateau Recipe