Hazelnuts with Praline Meringue

By corlear

Ingredients

• For the hazelnut praline:
• 5 tbsp sugar
• 4 oz hazelnuts, peeled and roasted
• For the praline meringue:
• 23/4 tbsp egg whites
• 23/4 tbsp Isomalt
• 23/4 tbsp sugar
• 4 tbs water
• 13/4 oz hazelnut praline (see previous step)
• To coat the hazelnuts:
• 2 oz hazelnuts, peeled and roasted
• praline meringue (see previous step)

Details

Servings 10

Preparation

Step 1

For the hazelnut praline:
1. Put the dry sugar and the hazelnuts in a pan. Stirring continuously, heat the mixture and caramelize until it is practically burnt.
2. Leave to cool and process in the blender until the praline is formed.

For the praline meringue:
1. Heat the sugar and water until they are thoroughly dissolved. Add the Isomalt and continue heating to 250ºF.
2. Whisk the egg whites and gradually add the sugar sollution.
3. Once you have made the Italian meringue, carefully fold in the hazelnut praline.

To coat the hazelnuts:
1. Coat the peeled and roasted hazelnuts in the meringue and leave to dry in the oven at 225ºF for approximately 2 hours.

Final Steps & Preparation:
1. Serve in a bowl.