Name: Hazelnut meringues with chantilly cream
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 150g blanched hazelnuts , plus extra to serve; 6 egg whites; 350g golden caster sugar; hazelnut brittle (or other nut brittle) , crushed, to serve; 300ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract or vanilla bean paste

150g blanched hazelnuts
plus extra to serve
6 egg whites
350g golden caster sugar
hazelnut brittle (or other nut brittle)
crushed, to serve

CHANTILLY CREAM

300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract or vanilla bean paste

Method

step 1
Line two baking trays with baking paper and heat the oven to 200C/180C fan/gas 6. Toast the hazelnuts in a dry frying pan over a low heat until pale golden, then cool. Blitz in a food processor until finely ground.
step 2
Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks. Add the sugar a couple of tablespoons at a time, whisking until you have glossy, stiff peaks. Fold in the toasted hazelnuts. Spoon large dollops of meringue over the trays using a large serving spoon, leaving space between each dollop.
step 3
Turn the oven down to 140C/120C fan/gas 1 and bake the meringues for 1 hr 30 mins. After this time, turn the oven off and leave the meringues inside to cool for 2 hrs.
step 4
For the chantilly cream, put all the ingredients in a bowl and whisk to soft peaks. Dollop the cream over the cooled meringues and top with the crushed hazelnut brittle.