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Brown Sugar Hazelnut Meringues with Chocolate Cream
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Here egg whites are vigorously beaten to produce a soft foam then stiff white peaks that hold their shape. When you have whisked enough, you can even hold the bowl upside down and the mixture won't fall out. Unrefined brown sugar gives these meringues a lovely caramel flavour.
For best results when beating the egg whites, use a bowl with no traces of grease. You can substitute the Kahlúa with Baileys or Tia Maria, if you prefer.
Typical values per serving:
This recipe was first published in March 2006.