Imagine a dessert that's both elegant and irresistible - a cloud-like hazelnut meringue topped with a rich, velvety mocha cream that will make your taste buds dance! This French-inspired delicacy is not just a dessert; it's a culinary experience that transforms simple ingredients into a masterpiece of texture and flavor. Whether you're looking to impress dinner guests or treat yourself to a luxurious sweet escape, this Hazelnut Meringue with Mocha Filling is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 3 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, chopped
- 1/2 cup heavy cream
- 2 tablespoons espresso powder
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper, creating a template for the meringue by drawing a 9-inch circle on the parchment. Flip the parchment over so the ink side is down.
- In a clean, dry mixing bowl, add the 3 large egg whites. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 3-4 minutes.
- Gradually add 1 cup of granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form, about 5-7 minutes.
- Gently fold in 1 teaspoon of vanilla extract and 1 cup of chopped hazelnuts using a rubber spatula, being careful not to deflate the meringue.
- Transfer the meringue mixture onto the prepared parchment paper, spreading it evenly within the drawn circle. Use a spatula to create a smooth top and to form decorative peaks if desired.
- Bake the meringue in the preheated oven for about 1 hour, or until it is dry to the touch and can be easily lifted off the parchment paper. Turn off the oven and leave the meringue inside to cool completely, about 1 hour.
- While the meringue is cooling, prepare the mocha filling. In a small bowl, combine 2 tablespoons of espresso powder with 1/2 cup of heavy cream. Whip the cream using an electric mixer until soft peaks form.
- Once the cream is whipped, gradually add 2 tablespoons of powdered sugar and continue to whip until the mixture is thick and holds stiff peaks.
- Once the meringue is completely cool, carefully remove it from the parchment paper and place it on a serving plate. Spread the mocha filling evenly over the top of the meringue.
- Optionally, garnish the meringue with additional chopped hazelnuts or chocolate shavings for an elegant finish. Serve immediately or refrigerate until ready to serve.
Tips
- Ensure your mixing bowl is completely clean and dry before whipping egg whites - even a trace of oil can prevent proper meringue formation.
- Use room temperature egg whites for better volume and easier whipping.
- Add sugar gradually to create a stable, glossy meringue that holds its shape.
- Be gentle when folding in nuts to maintain the meringue's delicate structure.
- Low and slow is the key to baking meringue - use a low oven temperature to dry it out without browning.
- Let the meringue cool completely in the oven to prevent cracking and ensure a crisp exterior.
- Whip the mocha cream just before serving to maintain its perfect consistency.
- For a professional touch, use a piping bag to create elegant peaks and swirls when applying the mocha filling.
Nutrition Facts
Calories: 327kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: mg
