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Hazelnut Meringue With Mocha Filling

Hazelnut Meringue With Mocha Filling recipe image
This American dessert features Hazelnuts or almonds, ground, Cornstarch, Sugar, fine granulated. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 950.5
Dietary: Gluten-free, Vegetarian
Description
This American dessert features Hazelnuts or almonds, ground, Cornstarch, Sugar, fine granulated. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cup Hazelnuts or almonds, ground
  • 2 tablespoon Cornstarch
  • 1 1/2 cup Sugar, fine granulated
  • 8 Egg Whites
  • 2 teaspoon Lemon juice
Directions
  1. 1
    A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer.
  2. 2
    To make a taller cake pipe three 8-inch circles and fill as directed.
  3. 3
    This looks spectacular but is harder to cut.
  4. 4
    Preheat oven to 225F (110C).
  5. 5
    Line 2 baking sheets with parchment paper or foil.
  6. 6
    Draw a 10-inch circle on each sheet.
  7. 7
    Turn sheet over so pencil will not come off on meringue.
  8. 8
    Combine hazelnut and cornstarch making sure there are no lumps.
  9. 9
    Place egg whites in bowl of electric beater and whisk until soft peaks form.
  10. 10
    Gradually sprinkle in sugar, beating until stiff peaks form and mixture is glossy.
  11. 11
    Beat in lemon juice.
  12. 12
    Sprindle nut mixture over the whites and quickly fold in.
  13. 13
    Either gently spread or pipe meringue into the two circles.
  14. 14
    Place in oven and bake for 2 to 2 1/2 hours, until meringue is dry but not coloured.
  15. 15
    Cool on baking sheet.
  16. 16
    Remove from parchment paper and store at room temperature in an airtight tin for up to three weeks.
  17. 17
    MOCHA FILLING: Stir together coffee and Kahlua until coffee is dissolved.
  18. 18
    Beat whipping cream until it thickens and holds its shape.
  19. 19
    Beat in icing sugar and sifted cocoa.
  20. 20
    Add coffee mixture and beat until cream is stiff.
  21. 21
    Do not overbeat; cream should be thick and smooth.
  22. 22
    Refrigerate until ready to use.
  23. 23
    To assemble, spread half of cream on one layer.
  24. 24
    Top with second layer and remainder of cream.
  25. 25
    Decorate with chocolate curls, chocolate coated coffee beans or
  26. 26
    spread a doily on
  27. 27
    cream and sifted cocao over

Nutrition Facts

Servings 12

Amount Per Serving
Calories 950.5kcal
% Daily Value *
Total Fat 44.9g70%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 167.0mg7%
Total Carbohydrate 117.1g40%
Dietary Fiber 11.3g46%
Sugars 94.7g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, american, baking, chocolate, cornstarch, dessert, filling, fine, granulated, ground, hazelnut, hazelnuts, juice, lemon, meringue, mocha, sugar, title, vegan, whites
Read it online: https://www.chefs-mate.com/recipe/hazelnut-meringue-with-mocha-filling/