BROWN SUGAR MERINGUES WITH PRALINE CREAM

BROWN SUGAR MERINGUES WITH PRALINE CREAM

These are one of my favourite things from my mum’s recipe collection. They are a twist on your classic white meringues and the hazelnuts give a nice chewy texture to them.

INGREDIENTS

SERVES: 6

4 large egg whites

250g Demerara sugar

75g chopped hazelnuts (finely)

1tsp white wine vinegar

 

Praline and ricotta cream:

100g blanches and toasted hazelnuts

125g caster sugar

30g ricotta cheese

200ml double cream

75g icing sugar

30ml brandy

cocoa powder for dusting

METHOD

1: Firstly blitz the Demerara sugar in a coffee grinder or spice grinder to turn it into a powder. With an electric hand whisk or a table top kitchen until they reach the soft peak stage. Add the ground up Demerara sugar a spoonful at a time until it has all gone and the meringue is thick and glossy.

2: Fold in the finely chopped hazelnuts and the white wine vinegar. Pipe the mix out onto a baking tray lined with parchment in to 7-8cm circles. Place the tray into a pre-heated oven at 120°C and bake for 1 ½ hours.

3: After this time, turn the oven off and leave them to cool in the oven with the door open. When cool, remove them from the tray and place them into a air tight container until needed.

4: To make the praline and ricotta cream, lay the toasted hazelnuts on top of a tray lined with baking parchment and place to one side. Place the sugar in a pan and place onto a medium heat. Take the sugar to a caramel, be careful not to stir it too much or it may crystallise.

5: When it has reached caramel, pour it directly on top of the toasted hazelnuts and leave it to go cold. Whip up the icing sugar, brandy and double cream together to soft peaks. Beat the ricotta until soft and fold the cream into the cheese. Blitz the cold hazelnuts and caramel to make a praline. Fold this into the cream and ricotta.

6: To serve, stick two meringues together with a big dollop of the praline cream and dust in the cocoa powder. Stack them all on a plate and stick them in the middle of the table for everybody to help themselves.

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INGREDIENTS

SERVES: 6

4 large egg whites

250g Demerara sugar

75g chopped hazelnuts (finely)

1tsp white wine vinegar

 

Praline and ricotta cream:

100g blanches and toasted hazelnuts

125g caster sugar

30g ricotta cheese

200ml double cream

75g icing sugar

30ml brandy

cocoa powder for dusting

METHOD

1: Firstly blitz the Demerara sugar in a coffee grinder or spice grinder to turn it into a powder. With an electric hand whisk or a table top kitchen until they reach the soft peak stage. Add the ground up Demerara sugar a spoonful at a time until it has all gone and the meringue is thick and glossy.

2: Fold in the finely chopped hazelnuts and the white wine vinegar. Pipe the mix out onto a baking tray lined with parchment in to 7-8cm circles. Place the tray into a pre-heated oven at 120°C and bake for 1 ½ hours.

3: After this time, turn the oven off and leave them to cool in the oven with the door open. When cool, remove them from the tray and place them into a air tight container until needed.

4: To make the praline and ricotta cream, lay the toasted hazelnuts on top of a tray lined with baking parchment and place to one side. Place the sugar in a pan and place onto a medium heat. Take the sugar to a caramel, be careful not to stir it too much or it may crystallise.

5: When it has reached caramel, pour it directly on top of the toasted hazelnuts and leave it to go cold. Whip up the icing sugar, brandy and double cream together to soft peaks. Beat the ricotta until soft and fold the cream into the cheese. Blitz the cold hazelnuts and caramel to make a praline. Fold this into the cream and ricotta.

6: To serve, stick two meringues together with a big dollop of the praline cream and dust in the cocoa powder. Stack them all on a plate and stick them in the middle of the table for everybody to help themselves.

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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