Recipe: Coffee and hazelnut meringues by Eric Lanlard
- Credit: Archant
Treat yourself to these delectable meringues by French master pâtissier Eric Lanlard
Meringues are so much fun to make…you can flavour them with so many ingredients, tint them the colours of the rainbow…the sky’s the limit!
These are simply flavoured with coffee extract and baked with a hazelnut praline and, of course, served with a whipped vanilla cream.
oil, for greasing
4 egg whites
225g (8oz) golden icing sugar
- 1 3 key things you need to know about visas for France
- 2 Real Life: Canalside life in an idyllic Hérault village
- 3 8 Instagram accounts all French learners should follow
- 4 The Madame Blanc Mysteries: former Coronation Street star swaps Manchester for France
- 5 Take a journey through France with the FRANCE Calendar 2022
- 6 Tour de France 2022: 3 new stage hosts announced
- 7 Bargain beauties: 9 renovated French properties on the market for less than €150,000
- 8 Can I disinherit my children?
- 9 What you need to know about France’s Covid-19 health pass system
- 10 Aude: 6 alternative tourist spots in Cathar Country
2 tsp coffee extract
250ml (9floz) whipping cream
1 tsp vanilla bean paste
grated dark chocolate, to decorate
For the hazelnut praline
100g (3½oz) caster sugar
100g (3½oz) blanched hazelnuts, roasted
Preheat the oven to 120°C (fan 100°C)/250°F/gas mark ½.Lightly grease a baking sheet with oil and line a second baking sheet with baking paper.
First, make the praline. Gently melt the sugar in a heavy-based saucepan over a low heat, swirling the pan to make sure it melts evenly. Do not stir, as this may cause it to seize. When melted, increase the heat slightly and bubble until it turns an amber colour. Stir in the nuts, then pour on to the oiled baking sheet and leave to cool.
In a large, clean, dry bowl, whisk the egg whites to soft peaks. Whisk in half the icing sugar, one tablespoon at a time, until the mixture is stiff and glossy. Carefully fold in the remaining sugar, followed by the coffee extract.
Spread the mixture into 12 circles, 6cm (2½in) in diameter, on the lined baking sheet. Break the praline up into small pieces and scatter most of it over the meringues, reserving some for decoration.
Bake in the oven for 1½–2 hours until the meringues are dry and lift easily from the paper. Leave to cool completely.
Whip the cream and vanilla paste together to soft peaks. Spoon on to the cool meringues and scatter over the reserved praline. Sprinkle with grated chocolate and serve immediately.
Recipe from Eric Lanlard’s Afternoon Tea, £20, by Mitchell Beazley.
You might also like