Raspberry And Hazelnut Pavlovas
- 4 None egg whites
- 1 1/4 cups granulated sugar
- 3/4 cup ground hazelnuts
- 2 1/2 cups heavy cream
- 2 tsp powdered sugar, plus extra to dust
- 2 tsp vanilla bean extract
- 9 oz raspberries
- 1 tbsp fresh mint leaves, finely shredded
- Preheat oven to 300u0b0F. Line 2 baking trays with parchment paper.
- Whip egg whites to soft peaks. Gradually whisk in sugar, beating until thick and glossy. Fold in ground hazelnuts. Spoon mixture onto prepared trays in 16 ovals, each about 2 inches in diameter. Bake for 10 mins then reduce heat to 250u0b0F and bake for 25-30 mins. Turn oven off and let meringues cool in oven with door ajar.
- Whip heavy cream, powdered sugar and vanilla to medium-stiff peaks. Transfer 1/2 the meringues to serving plates and spread heavy cream over top. Sprinkle with 1/2 the raspberries then top each with a second meringue. Top with remaining raspberries and sprinkle with mint. Dust with powdered sugar.
egg whites, sugar, ground hazelnuts, heavy cream, powdered sugar, vanilla bean, raspberries, mint
Taken from recipes-plus.com/api/v2.0/recipes/28452 (may not work)