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Hazelnut – Coffee – Meringue

updated

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Ingredients for 1 servings:

  • 2 egg whites
  • 1 tsp lemon juice
  • 175 g sugar, fine
  • 1 packet of vanilla sugar
  • 1 tbsp instant coffee powder
  • 100 g hazelnuts, ground
  • 25 hazelnuts, whole

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 25 meringues

Beat the egg whites with lemon juice until stiff. Slowly add the sugar and vanilla sugar. Sift in the coffee powder and fold in with the ground hazelnuts. Using two teaspoons, place small heaps of the mixture onto a baking sheet lined with baking paper. Decorate each with a whole hazelnut. Let dry in the oven (electric stove: 100°C – gas stove: Mark 1) for about 1.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Hazelnut – Coffee – Meringue

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