Hazelnut Meringues With Chantilly Cream Recipe | olivemagazine
Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 150g blanched hazelnuts plus extra to serve
- 6 egg whites
- 350g golden caster sugar
- hazelnut brittle (or other nut brittle) crushed, to serve
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract or vanilla bean paste
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