'VEG: simple, stylish and seasonal vegetarian cooking' by Catherine Mason

Hazelnut meringues

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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These light-brown nutty meringues make a good accompaniment to ice cream, and are also delicious sandwiched together with whipped cream and fresh raspberries or strawberries. They are more interesting in taste and texture than plain meringues. You can vary the size according to their intended use. Tiny meringues make a nice addition to ice cream sundaes and other summery desserts.

110 g (4 oz) light muscovado (or soft brown) sugar, sifted
60 g (2 oz) blanched, roasted hazelnuts
2 egg whites

Oven temperature: 110°C (225°F, gas ¼, adjust for fan ovens)

If the sugar has any obstinate lumps which refuse to go through the sieve, whiz them in a food processor or grind them with a pestle and mortar.

Chop or process the nuts until they are quite small. If using a food processor, be careful not to grind them to a powder – the idea is to retain some texture.

In a large, dry bowl, whisk the egg whites until they are snowy, stiff and glossy-looking (this takes about 5 minutes on high speed with an electric mixer). Add about half the sugar and whisk again, until incorporated, then, using a metal spoon, gently fold in the remaining sugar and the nuts.

Cover metal baking trays with non-stick baking parchment and place appropriately sized spoonfuls of the meringue mixture on the parchment, well apart. Tablespoons are about right for sandwiching, teaspoons for adding to ice cream sundaes.

Bake in the pre-heated oven for about 3 hours, until they are crisp and dry throughout. Smaller meringues will take less time to cook – tiny ones take about 1 hour.

Cool on a rack, then store in air-tight containers until you need them.

Hazelnut meringues

MAKES 10-12 LARGE MERINGUES