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Ingredients
- Hazelnut Meringue
- 5 egg whites
- 3/4 cup sugar
- 1/4 cup hazelnuts
- 2 tablespoon corn starch
- Caramel
- 1 can of sweetened condensed milk
- Stabilized Chantilly Whipped Cream
- 2 cups whipping cream
- 1/4 cup sugar (optional)
- 2 packets of Whip It (in the baking aisle)
Details
Preparation
Step 1
Preheat oven to 400 degrees.
Draw 2 8" circles on parchment paper and place on a cookie sheet. Beat the egg whites in a mixing bowl until soft peaks form. Slowly add sugar and beat until hard peak forms. In a food processor grind nuts and corn starch together until it reaches the consistency of corn meal, or a little bit bigger. Fold the nuts into the meringue. Place meringue in a piping bag (or a ziplock bag as I did). Pipe meringue in a spiral fashion onto the parchment paper circles. Bake in the oven for 1 1/2 hours or until the meringue is hard throughout. Remove from oven, remove parchment paper when meringue is cool enough to touch, place on a cooling rack.
Caramel
In a pot or non-stick pan cook the condensed milk. Refrigerate the caramel until cool (approximately 3-4 hours).
Stabilized Chantilly Whipped Cream
Make sure all of your ingredients and your bowl are very cold. Add the Whip It to the cream and beat until soft peaks form. Slowly add in your sugar. Beat until hard peaks are formed. Do not over beat or your cream will turn into butter.
Assemble the cake just prior to serving. Divide caramel in 2 portions, leaving about 4 tablespoons aside for garnish. Spread caramel onto both of the cooled meringues, pipe whipped cream on top of the first layer. Place the second meringue on top, pipe whipped cream on top. Using the caramel you set aside, place it in a ziplock bag and add a design on the top of the cake. Refrigerate until serving.
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