Ingredients
For the Meringue Nests
- 2 Egg whites
- 115 grams White sugar
- 50 grams Hazelnuts
- Parchment paper (for lining baking sheet)
For the Filling and Topping
- 300 ml Double cream (heavy cream)
- ½ tsp Vanilla extract
- 350 grams Raspberries
- ½ Lemon (for juice)
- Few reserved toasted hazelnuts (for garnish)
Instructions
- Prep the hazelnuts: Toast the hazelnuts by tossing them in a hot, dry frying pan over medium-high heat for several minutes until fragrant, being careful not to burn them. Remove from heat and allow to cool slightly.
- Skin the hazelnuts: After cooling, clean your hands, semi-dry them, and gently rub the hazelnuts between your palms to remove the skins. Set aside a few whole nuts for garnish and reserve the rest for processing.
- Grind the hazelnuts: Pulse the skinned hazelnuts in a food processor until they reach a coarse sand-like texture. Be careful not to over-process into a paste.
- Prepare the meringue: Preheat your oven to 110°C (230°F) with no fan and line a baking sheet with parchment paper. Whip the egg whites until opaque and stiff. Gradually add the sugar one tablespoon at a time, continuing to whisk until the mixture is glossy and holds stiff peaks.
- Incorporate hazelnuts: Gently fold the ground hazelnuts into the meringue just until combined, taking care not to deflate the mixture.
- Shape meringue nests: Spoon six blobs of the meringue onto the lined baking sheet, spacing them apart. Create a hollow well in the center of each blob with a spoon to form nests. Smooth or swirl the edges using a fork or palette knife for a rustic look.
- Bake the meringues: Bake for 50 minutes. After baking, turn off the oven but leave the meringue nests inside to cool completely as the oven cools down, at least one hour. This gradual cooling helps prevent cracking.
- Make raspberry coulis and whip cream: Whip the double cream with vanilla extract until thick and gloopy. Push half of the raspberries through a fine sieve to make a smooth coulis, adding a squeeze of lemon juice to balance the tartness.
- Assemble and serve: Carefully fill each meringue nest with vanilla whipped cream, drizzle raspberry coulis over, top with whole raspberries and garnish with the reserved toasted hazelnuts. Serve immediately to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Do not use a fan oven, as the intense heat can crack meringues.
- To skin hazelnuts efficiently, cool them just enough to handle comfortably.
- Let meringues cool slowly inside the oven to prevent cracking and keep their shape.
- Use fresh raspberries for best flavor and visual appeal.
- Can be prepared a few hours in advance but assemble shortly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
