Hazelnut Meringue
Hazelnut meringue is a crisp, nutty base that works as small cookies or as large discs for layering. Finely chopped hazelnuts folded into the whipped whites add flavor and a sandy bite that plain meringue lacks. Pipe the batter in a spiral for even discs, then bake low and slow until dry. Use the discs under a pavlova-style filling of cream and fruit, or serve the small ones alone.
Instructions
Whip the egg whites in a clean bowl until they hold soft peaks.
Beat in the superfine sugar a little at a time, and keep whipping until the meringue stands in stiff peaks.
Fold in the confectioners' sugar and the chopped hazelnuts with a light hand, so the whites stay as airy as possible.
Line a baking sheet with parchment paper. Trace circles in pencil on the paper, using a plate or cake tin as a guide for the size you want.
Fit a pastry bag with a ½-inch plain round tip. Pipe the meringue in a spiral, starting at the centre of each circle and working out to the edge, to make a disc about ½ inch thick.
Bake at 250°F (120°C) for 1½ to 2 hours, until the discs are crisp and very lightly browned.
Make it personal.
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