Recipe of the week

Hazelnut Meringue

Try adding 4 teaspoons of instant espresso powder (not instant coffee granules) mixed in with the sugar for a hazelnut coffee meringue.

hazelnut meringue


4 egg whites
225g caster sugar
120g hazelnuts, ground and browned in the oven
1/2 tsp vinegar
150ml double cream
Few drops vanilla extract
Icing sugar
8 hazelnuts for decoration


  1. Draw 2 x 20cm circles in pencil on baking paper and place on baking sheets.
  2. Set oven to Gas 5 / 190C / 170C fan.
  3. Whisk the egg whites stiffly then gradually beat in the sugar, adding one teaspoon at a time.
  4. Continue to whisk and add the vanilla extract and vinegar.
  5. Lastly fold in the hazelnuts.
  6. Divide equally and spread over the 2 prepared circles.
  7. Bake for 30 - 40 mins until pale golden.
  8. Remove from the paper and allow to cool completely.
  9. Spread whipped cream over one meringue, then sandwich the other meringue on top.
  10. Dust with icing sugar or decorate with piped cream and some roughly chopped toasted hazelnuts.
  11. Serve immediately.