Chewy, gooey, crispy, crunchy..

(Hazelnut meringue with chocolate cream and cherries)

Well, it’s been a bit of a mixed year, hasn’t it? If the Mayan apocalypse doesn’t ruin all our plans for the 25th, I’d like to wish everyone reading this, Merry Christmas!

We had friends over for dinner the other day as part of a pre-Christmas catch up. Put two teetotallers and two vinous aficionados at a table and you would think it’d be a recipe for disaster, but it was so much fun. If it takes an occasion like the holiday season for people to finally get together, then so be it. In light of recent bad news happening around the World, I’m reminded of how lucky some of us are to live happy, (relatively) uncomplicated lives and to be surrounded by loved ones, or at least be connected to friends near and far away.

At the end of the evening, dessert was brought out with a bit of a disclaimer. This recipe was new to me and I didn’t know if it would turn out well. What is it meant to be like, they asked? I’d hoped it would be chewy, gooey, crispy and crunchy.

And it was.

The recipe for the meringue comes by way of the brilliant Ottolenghi cookbook. A sweet way to end a meal, Christmas or otherwise.

Hazelnut meringues :

100g egg whites
180g sugar
generous pinch of sea salt
2 tablespoons chopped hazelnuts
1 tablespoon cocoa powder

Preheat the oven to 110’C.

In a bowl, whisk the egg whites, sugar and salt together just to combine. Warm the mixture in the bowl over a bain marie until it feels warm to touch, stirring at all times. Transfer the contents of the bowl to an electric mixer and whisk on high until the mixture has cooled down and you have a firm, shiny meringue. Swirl in the chopped hazelnuts and cocoa powder.

Place large spoonfuls of the meringue onto lined baking trays. Bake for about 2 hours or until the bottoms of the meringues feel dry.

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  1. Magda said,

    December 21, 2012 @ 8:59 am

    I love a good meringue. I need to try this. Your title and photographs are terribly tempting.

  2. Rosa said,

    December 21, 2012 @ 9:44 am

    Divine! What exquisite textures.



  3. e / dig in hobart said,

    December 21, 2012 @ 9:50 am

    having recently made meringues with a friend – the first time for me – i was surprised by how easy they were. so i’m not at all scared off by your recipe, and have bookmarked this – the cocoa addition sounds amazing.
    100 grams of egg whites is roughly how many?
    have a lovely christmas and see you in the new year XX

  4. Caitlin said,

    December 21, 2012 @ 10:26 am

    Meringues are so underrated. I should make more of those and fewer macarons, but macarons are just so much fun (what with the piping and all). Decisions!

  5. leaf (the indolent cook) said,

    December 21, 2012 @ 11:23 am

    You’ve plated it so beautifully. Looks scrumptious!

  6. Scott at RealEpicurean said,

    December 22, 2012 @ 9:44 am

    Sounds a great flavour and texture combination. I’ll have me some of that!

  7. Y said,

    December 23, 2012 @ 6:45 am

    e / dig in hobart : I would say about three egg whites.

  8. Hannah said,

    December 25, 2012 @ 1:59 pm

    Hope you have a very happy (and of course sweet) holiday! Here’s to an even better New Year, no apocalypses needed. 🙂

  9. Shez said,

    December 30, 2012 @ 12:01 am

    How beautiful (and how fortunate it all worked out). The happiest of seasons to you Y & best wishes for the incoming year!

  10. milkteaxx said,

    January 3, 2013 @ 11:27 pm

    that looks amazing! i love meringues!

  11. gemma said,

    January 6, 2013 @ 10:44 pm


  12. Hannah said,

    January 8, 2013 @ 1:59 pm

    Now that is one luscious plate of dessert. So simple, but the way you photographed and put it together makes it somehow seem extraordinary. Well, perhaps that’s just a tribute to your baking prowess!

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