Like hazelnut nougat, this meringue is chewier and softer than one in a traditional pavlova. The meringue spreads by about 2.5 cm (1 inch) when baking, so ensure your baking sheet is large enough to accommodate it. You can make the meringue a couple of days in advance and keep it well-wrapped in a dry room. We sprinkled the whipped cream with coarsely chopped skinned hazelnuts.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2012
Ingredients
Meringue:
Method
Meringue: In food processor, pulse hazelnuts with cornstarch until fine.In bowl, beat egg whites until soft peaks form. With machine running, beat in sugar, 2 tbsp at a time, until stiff peaks form. Fold in hazelnut mixture. Smooth into 9-inch (23 cm) circle, about 2 inches (5 cm) high, on parchment paper–lined baking sheet.
Bake in 350ºF (180ºC) oven until dry and just firm to the touch, 45 to 50 minutes. Remove from pan; let cool on rack, about 1 hour.
Whip cream with honey; spoon over meringue. Top with blackberries.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 50 mg
- Sugars 28 g
- Protein 6 g
- Calories 340.0
- Total fat 21 g
- Potassium 199 mg
- Cholesterol 38 mg
- Saturated fat 7 g
- Total carbohydrate 36 g
%RDI
- Iron 5.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 7.0
