This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Utensils
Step 1
Preheat oven to 120°C/Fan 110°C . Line a baking sheet with parchment and set aside
Step 2
Assemble the hand mixer attachment on the power base, then install the whisk.
Step 3
In a medium bowl, add the egg whites. Press power to begin whisking on speed 1, the gradually increasing to speed 5. Whisk until stiff peaks are formed.
Step 4
Gradually whisk in the caster sugar one tablespoon at a time. Attach the hand mixer attachment to the power base then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Fold in hazlenuts.
Step 5
Spoon 12 dollops of meringue onto baking tray.
Step 6
Bake in preheated oven for 1 hour 30 minutes or until meringues can be lifted from tray without sticking. Turn off oven and leave door ajar until the meringues are cold.
Step 7
In a medium sized bowl, place cream. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power to begin whisking, starting on speed 1 and slowly increasing to speed 3 until stiff.
Step 8
Sandwich meringues together with cream, serve straight away.
Preheat oven to 120°C/Fan 110°C . Line a baking sheet with parchment and set aside
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 2 of 8
Assemble the hand mixer attachment on the power base, then install the whisk.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 3 of 8
In a medium bowl, add the egg whites. Press power to begin whisking on speed 1, the gradually increasing to speed 5. Whisk until stiff peaks are formed.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 4 of 8
Gradually whisk in the caster sugar one tablespoon at a time. Attach the hand mixer attachment to the power base then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Fold in hazlenuts.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 5 of 8
Spoon 12 dollops of meringue onto baking tray.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 6 of 8
Bake in preheated oven for 1 hour 30 minutes or until meringues can be lifted from tray without sticking. Turn off oven and leave door ajar until the meringues are cold.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 7 of 8
In a medium sized bowl, place cream. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power to begin whisking, starting on speed 1 and slowly increasing to speed 3 until stiff.
2
large eggs whites
100g
golden caster sugar
25g
chopped hazelnuts
150g
double cream
2
large eggs whites
3oz
golden caster sugar
0oz
chopped hazelnuts
5oz
double cream
Step 8 of 8
Sandwich meringues together with cream, serve straight away.
