This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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[title] => nuts, hazelnuts, chpd
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[method] => finely chopped
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[title] => cream, whipping, heavy
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[title] => liqueur, creme de menthe, 72 proof
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-
6 egg whites at room temperature
-
1/2 tsp cream of tartar
-
1/4 cup sugar
-
1/2 cup hazelnuts finely chopped
-
1 envelope unflavored gelatin
-
1/4 cup boiling water
-
3 cups heavy whipping cream
-
1/4 cup hazelnut-flavored liqueur
Garnish:
-
fresh raspberries, whipped cream, confectioners’ sugar
Recipe Method
1. Preheat oven to 250 degrees.
Line 2
baking sheets with
parchment paper.
Draw 2 (8-inch) circles on one piece of
parchment paper, and 1 circle on the second sheet.
2. In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in hazelnuts.
3. Spoon or pipe meringue in 8-inch circles on prepared baking sheets. Bake for 1 hour and 15 minutes. Turn oven off, and leave meringues in oven, with oven door closed for 8 hours or until dry.
4. In a small bowl, soften gelatin in cold water; let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves.
5. In a large bowl, beat cream at high speed with an electric mixer until thickened. Add sugar, 1 tablespoon at a time, beating until soft peaks form. Stir in gelatin mixture and hazelnut liqueur; cover and refrigerate for 4 hours.
6. Place one meringue on serving platter. Spoon or pipe one-third of cream mixture onto meringue. Top with second meringue; repeat procedure with remaining cream and remaining meringues.
7. Garnish with fresh raspberries, whipped cream, and confectioners’ sugar, if desired.
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