Hazelnut Butter And Coffee Meringues Recipes

Steps:

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, about 10 to 12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside. Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes. Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter. Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2½ hours. Turn off heat and let cool in oven. DO AHEAD: Meringues can be made 2 days ahead. Store airtight at room temperature.

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper.
• Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar.
• Fold together with a rubber spatula.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan.
• Bake, switching the pans halfway through, until the meringues are dry and release from
• the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

Steps:

• Heat oven to 350°F. Place hazelnuts in single layer on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until skins begin to loosen and hazelnuts turn golden brown.
• Remove hazelnuts from oven; place on towel. Wrap towel around hazelnuts; let stand 10 minutes. Rub hazelnuts with towel to remove as much skin as possible.
• In food processor bowl with metal blade, combine hazelnuts and powdered sugar. Process until fine powder forms. Set aside.
• Reduce oven temperature to 200°F. Line cookie sheets with parchment paper. In large bowl, beat egg whites with electric mixer at medium speed until foamy. Beat in cream of tartar. Increase speed to high; beat until soft peaks form. Slowly beat in superfine sugar. Continue beating until egg whites are glossy and stiff. Beat in almond extract. Quickly fold in nut powder.
• Place meringue mixture in large decorating bag or resealable gallon plastic bag fitted with 1/2-inch open star tip. Pipe meringue into star shapes onto paper-lined cookie sheets.
• Bake at 200°F for 1 1/4 to 1 1/2 hours or until crisp. Cool on cookie sheet for 15 minutes or until completely cooled. Gently remove from parchment paper.

Steps:

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
• Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.
• Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes.
• Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.
• Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2 1/2 hours. Turn off heat and let cool in oven.
• Do ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.

Steps:

• Hazelnut powder:
• Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
• If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
• Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
• Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
• In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
• Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
• Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
• Serve immediately, or let cool and fill or top with ganache.
• In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
• While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
• Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.