Log in o Sign up and enjoy ThermoRecetas

Hazelnut and chocolate meringues

Snack107 minutes30 people50 calories
1/52/53/54/55/5 (17 votes)
Loading ...

By Mayra Fernandez Joglar

What a success the hazelnut and chocolate meringues have had. They are so light that they have become everyone's favorite dessert sweet.

I have to admit that the main objective of making this recipe was take advantage of 4 clear I had in the fridge. But the result has convinced us from start to finish because they are easy to do.

These meringues have a light texture with a rich hazelnut and chocolate flavor, that you already know that they go very well in a multitude of sweets.

Hazelnut and chocolate meringues

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Light meringues that you can prepare for any occasion.

Hazelnut and chocolate meringues
  • Mayra Fernandez Joglar
  • Recipe type: picnic
  • Calories: 50
  • Rations: 30
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the meringues

  • Egg whites 4
  • 1 tablespoon of lemon juice
  • 250 g de azúcar blanquilla
  • 30 g of roasted hazelnuts
  • 30 g of chocolate

To decorate

  • 50 g of chocolate to decorate

Preparation

  1. We preheat the oven to 90º with a fan.

  2. We chop the hazelnuts and the chocolate 3 seconds, speed 5. We withdraw and reserve.

  3. We rinse the glass with water and dry it with kitchen paper. We put the butterfly on the blades and add the egg whites and the tablespoon of lemon juice. We beat them during 4 minutes, speed 3 1/2.

  4. Time is up, we schedule 2 minutes, speed 3 1/2 and we are adding the sugar by the spoonfuls through the mouth until finished.

  5. We program 30 seconds, speed 2 and we add the mixture of hazelnuts and chocolate that we had reserved through the mouth.

  6. In a tray lined with kitchen paper we are putting tablespoons of the mixture, ensuring that all the meringues are of a similar size.

  7. We put them in the oven and let them dry for 1 hour 30 minutes at the same temperature, that is, 90º.

  8. At the end of the time, we remove the tray and, very carefully, we transfer them to a rack to finish cooling.

  9. Melt the chocolate in a bain-marie or in the microwave. We decorate the meringues with chocolate threads and let them solidify before placing them on a serving tray.

Do you want to know more about hazelnut and chocolate meringues?

So that the clear ones are well mounted to the point of snow you have to put a stabilizer. In this case it was a little lemon juice. Although if you have the habit of doing it with cream of tartar (potassium bitartrate) also works.

At home we are from chocolate negro, the more intense the better. So it goes without saying that these meringues have a very interesting contrast between sweet and sour. But don't worry, if you are a fan of milk chocolate you can also use it.

The decoration can be done to your liking. As you can see in the photos this time I have only put a few threads on the top. They are also very rich if you sink the base in chocolate melted.

If you prefer this option, to decorate the base, you will have to melt a little more chocolate.

If you want you can pulverize the sugar So that it is finer but I assure you that if you do not do it, the grain is not noticeable.

Another important thing is the oven. The meringues really they are not cooked, they are dried. So use a low temperature. The lower it is, the more time you will need and the better the result.

In any case do not go over the 100th or they will be brownish instead of with the so characteristic white color.

They keep well, up to 1 week, in a can with a lid or any other container. Humidity does not do well so avoid it so they are perfect anytime.

More information - Dulce de leche custard

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Easy, Cake shop

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   mary said
    ago 5 years

    Hello, I wanted to know how you add the chocolate to the meringue ... melted? Powder? Thank you

    Reply to Mary
    1.    Mayra Fernandez Joglar said
      ago 5 years

      Hello Mary:
      The chocolate that I use comes in pearls and I crush them lightly at point 2. Then we integrate it lightly at point 5.
      Later for decoration, yes I melt it.
      I recommend that you read the recipe carefully, everything is explained so that some luxury meringues come out !!

      Kisses!!

      Reply to Mayra Fernández Joglar
  2.   Angeles said
    ago 5 years

    Hello, today I prepared these meringues but when I added the hazelnuts and the chocolate, the meringue fell apart. I have baked it anyway but I would have liked to bake them like this with the meringue well mounted. All the best

    Reply to angels
    1.    Mayra Fernandez Joglar said
      ago 5 years

      Hello Angels:
      The meringue is delicate precisely because any little thing causes it to fall.
      Next time make sure the whites are very firm. Do not forget to add the lemon juice that is a stabilizer and, if you want, you can substitute it with cream of tartar.
      Kisses!!

      Reply to Mayra Fernández Joglar