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.



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


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.