10th July 2020

Featured / Food / Not Just a Pretty Plate

Strawberry and Hazelnut Meringue Stack

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Strawberry and Hazelnut Meringue Stack

Serves: 10-12

Cooks in: 35 mins

Difficulty: Medium

Ingredients

You will need, 3 x 20cm high sided cake tins

6 egg whites
75g hazelnuts
400g caster sugar
1⁄2 tsp white wine vinegar 1⁄2 tsp cornstarch
400ml double cream
1 tsp vanilla bean paste
1 small punnet of strawberries, sliced
Crème Fraiche /cream to serve (optional)
Method

1. Preheat your oven to 180C. Line and grease three 20cm cake tins with baking paper.

2. Toast the hazelnuts in a dry pan over a low heat for a few minutes until darkened and fragrant. When cool enough to touch, place into a clean tea towel and rub together to remove the skins – you may like to leave some on to add some nice flecks of brown to the meringue. Pulse in the food processor until chunky.

3. In a large bowl, whisk the egg whites until they form stiff peaks. Whisk in the vinegar and cornstarch, gradually whisk in 350g of sugar one spoon at a time.

4. Spoon two-thirds of the meringue mixture into two of your tins then, fold in the hazelnuts to the remaining mixture and spoon in the third prepared tin.

5. Bake in the oven for 35 minutes until crisp to touch. Leave to cool in their tins.

6. Whip the cream with the remaining 50g of sugar and vanilla bean paste until it reaches soft peaks.

7. To assemble, place one of the plain meringues on a plate or cake stand, then spread with a layer of vanilla cream followed by the hazelnut meringue. Spoon more cream on top, cover with the final meringue, then top with the last of the cream and your freshly sliced strawberries.

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With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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