Meringues with hazelnuts, butterscotch and raspberries recipe | Sainsbury`s Magazine
John Whaite's gorgeous meringues with hazelnuts, butterscotch and raspberries are truly something special. Super sweet and a delicious treat.
Ingredients
- 4 large egg whites
- 225g caster sugar
- ½ tsp cocoa powder
- 100g blanched hazelnuts
- 100g dark brown muscovado sugar
- 100g unsalted butter
- 600ml double cream
- 300g raspberries, to serve
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