Meringue Clouds with Hazelnuts Recipe
Category: Desserts
Servings: 18 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 250g |
| Egg whites | 125g |
| Coffee | 60ml |
| Instant coffee | 2g |
| Whole milk | 500ml |
| Heavy cream | 200ml |
| Hazelnut paste | 180g |
| Sugar | 125g |
| All-purpose flour (00) | 35g |
| Cornstarch (Maizena) | 15g |
| Egg yolks | 4 |
| Chopped hazelnuts (for garnish) | q.b. |
Instructions
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Prepare the Coffee: Start by brewing 60ml of coffee using a moka pot. Once brewed, transfer the coffee to a small saucepan and add 200g of sugar. Heat the mixture over low heat, stirring occasionally to dissolve the sugar. Once the syrup begins to boil, use a kitchen thermometer to monitor the temperature. When the syrup reaches 116°C, begin to whip the egg whites.
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Whip the Egg Whites: Using a stand mixer with a whisk attachment, whip 125g of egg whites at medium speed. Gradually add 50g of sugar to the egg whites. Whip until the egg whites form stiff peaks, ensuring that they are fully whipped by the time the syrup reaches 121°C.
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Combine Syrup and Egg Whites: Once the syrup reaches 121°C, slowly pour it into the whipped egg whites in a thin stream, continuing to beat the mixture until it cools completely. The meringue should become thick, smooth, and glossy. Allow it to cool completely before proceeding to bake.
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Pipe the Meringues: Transfer the cooled meringue to a piping bag fitted with a star tip. Pipe the meringue onto a baking sheet lined with parchment paper. The meringues should be about 4-5 cm in diameter.
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Bake the Meringues: Preheat your oven to 80°C (176°F) in static mode. Place the meringues in the oven and leave the door slightly ajar (you can prop it open with a wooden spoon) to allow for proper drying. Bake the meringues for about 3 hours until they are firm and lightly golden on the bottom. Be sure to monitor the meringues closely, checking for the right texture and color. Once baked, remove from the oven and let them cool completely.
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Make the Hazelnut Cream: While the meringues are baking, prepare the cream filling. In a mixing bowl, whisk together the egg yolks and 125g of sugar until smooth. Add the hazelnut paste and whisk until fully incorporated. Gradually pour in the whole milk and mix well. Strain the mixture through a fine sieve to remove any lumps, and transfer it to a saucepan.
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Cook the Cream: Heat the cream mixture over medium heat, stirring constantly, until it begins to thicken and comes to a boil. Continue cooking for a few more minutes until the cream reaches a thick, pudding-like consistency. Once done, remove the saucepan from the heat and allow the cream to cool to room temperature. Once cooled, place it in the refrigerator to chill for at least one hour.
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Finish the Hazelnut Cream: After the cream has chilled, fold in the 200ml of whipped heavy cream to lighten the mixture. Transfer the finished cream to a piping bag fitted with a star tip.
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Assemble the Meringue Clouds: Once the meringues are completely cool and crisp, begin assembling the dessert. Pipe the hazelnut cream onto the flat side of half of the meringues. Carefully place the remaining meringues on top of the cream to form little meringue sandwiches.
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Garnish and Serve: Once all the meringue clouds are assembled, sprinkle chopped hazelnuts on top of each one for an added crunch and nutty flavor. Serve the meringue clouds immediately or store them in an airtight container in the fridge for later enjoyment.
Tips and Variations
- For an extra touch of flavor, you can infuse the milk with a vanilla bean or add a splash of liqueur like Frangelico or amaretto to the cream for a more decadent twist.
- If you prefer a different nut, you can substitute the hazelnuts with almonds, pistachios, or even macadamia nuts to customize the flavor of the meringue clouds.
These meringue clouds are the perfect treat for a special occasion or as an indulgent afternoon snack. With the rich flavor of hazelnuts paired with the delicate texture of meringue, they’re sure to impress your guests or satisfy your sweet tooth. Enjoy!
