Coffee and Hazelnut Swirls

Coffee and Hazelnut Swirls

 

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

 

Coffee and Hazelnut Swirls
Prepares: 12 meringues
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 1 tbsp coffee extract
  • 3 tbsp hazelnuts, finely chopped (or walnuts)

  • For the filling
  • 70g (2½ oz) dark chocolate, chopped
  • 20g (¾ oz) butter (1½ tbsp)
  • 240ml (8 fl oz) double/heavy cream (1 cup)

  • To serve
  • 1 tsp cocoa powder (optional)


  1. Method
  2. For the meringue
  3. Preheat oven to a cool setting, 140°C (275°F) (gas 1)

  4. Toast the hazelnuts by heating in a pan over a medium–low heat until just turning colour and you can begin to smell the nuts. Watch them carefully as they can burn very quickly. Set aside to cool.

  5. Now whisk the egg whites until stiff. Then slowly add the sugar, a spoonful at a time, whisking well between each addition. Drizzle over the coffee extract and whisk again until mixed in. The meringue should form stiff peaks and be glossy.

  6. Carefully fold in the nuts.

  7. Line two baking trays/sheets with baking paper. Dab a little meringue in each corner of the trays/sheets to hold the linings in place. Then swirl spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip! Now bake for 1 hour 15 minutes until the meringues are dry and lift freely from the paper. Turn off the oven and, if you have time, leave them to cool in the oven with the door slightly ajar. Otherwise transfer the trays/sheets onto a wire cooling rack and leave the meringues to cool. When they are cool, remove from the paper..

  8. For the filling
  9. Melt the butter slowly with half the chocolate. Remove from the heat and add the rest of the chocolate, stirring until it has melted. Beat with a wooden spoon and, when it is smooth, coat the flat surface of 12 meringues.

  10. Now whip the cream until stiff and spread it to sandwich together a chocolate-coated meringue and a plain meringue.

  11. To serve
  12. Cocoa powder can be sifted lightly over the top of each meringue to decorate.

Updated: March 18, 2019