Blackberry Hazelnut Meringue

By jarren

Ingredients

• Meringue:
• 1 cup whipping cream 35%
• 2 teaspoons liquid honey
• 1 cup blackberries
• 1 cup skinned hazelnuts
• 1/4 cup cornstarch
• 6 egg whites
• 1 cup granulated sugar

Preparation

Step 1

Meringue: In food processor, pulse hazelnuts with cornstarch until fine.

In bowl, beat egg whites until soft peaks form. With machine running, beat in sugar, 2 tbsp at a time, until stiff peaks form. Fold in hazelnut mixture. Smooth into 9-inch (23 cm) circle, about 2 inches (5 cm) high, on parchment paper–lined baking sheet.

Bake in 350ºF (180ºC) oven until dry and just firm to the touch, 45 to 50 minutes. Remove from pan; let cool on rack, about 1 hour.

Topping:

Whip cream with honey; spoon over meringue. Top with blackberries.