Sweetest Christmas ever: A chocolate hazelnut meringue cookie










You can make this rich, moussey meringue dessert with crisp top using almost any variety of nuts and dried fruits.

SERVES 6

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Vegetable oil for greasing

Four large eggs whites

215g white or golden caster sugar

100g chopped hazelnuts roasted

75g dried cranberries

150g dark chocolate (about 70% cocoa powders), chopped coarsely, and 1 tbsp shavings to decorate

THE TOPPING

150g crème fraîche

150g Greek yogurt, 0% fat

  • Pre-heat the oven at 190C/ 170C fan/gas 5. Grease a 20 cm springform cake pan that measures 7cm in depth.
  • Mix the egg whites and sugar in a bowl. Use an electric whisk to make a stiff foam. Whisk in the sugar one tablespoon at a time. Continue whisking until you achieve a glossy, stiff meringue.
  • Add the chocolate, hazelnuts and cranberries to the mixture. Bake the mixture in the prepared tin for 35 minutes, or until it is golden brown and crispy. Then, use a knife to make a collar. Let it cool. This should be eaten the same day as it was made.
  • Blend the crème fraîche and yogurt together in a medium bowl (you can do this in advance, cover and chill it).
  • Before serving, place the cream into the middle of meringue and then add the chocolate shavings.

 

 

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