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Cherry and hazelnut meringues

Recipe from: 2/1/1998 12:00:00 AM

Ingredients 9
Servings 10
Time 40 min


  • 3
    large egg whites
  • 175
    castor sugar
  • 50
    hazelnuts, toasted and chopped
  • 150
    black cherry or berry yoghurt
  • 150
    cream, lightly whipped
  • 225
    canned black cherries, stoned and drained
  • icing sugar to dust.


1 1/2 hours
Whisk the egg whites and half of the sugar until very thick and glossy. Fold in remaining sugar and about three quarters of the hazelnuts.
Line two baking sheets with greaseproof paper and space 20 tablespoons of the mixture between the sheets.
Flatten slightly so that they're all about the same size and sprinkle with the remaining nuts.
Bake in preheated oven for 1 1/2 hours at 140 °C until crisp. Set aside to cool.
Just before serving, fold the yoghurt into the whipped cream, then spoon or pipe onto the flat side of 10 of the meringues. Top with the cherries, then sandwich with remaining meringues.
Dust the tops with icing sugar and serve immediately.

Read more on: bake  |  eggs

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