Alastair Hendy's Hazelnut Meringues with Chocolate Chestnut Filling
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Temptation on a plate, yet almost too good to eat...
Method
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1
1. Read the basic meringue recipe. Toast the hazelnuts on a baking sheet in a preheated oven at 180C/160C fan/350F/gas 4 for about 10 minutes or until they begin to smell nutty. Allow to cool a little, then rub the nuts in a clean tea towel to remove the skins. Whiz to crumbs in a processor then leave to go cold.
2. Follow the recipe for the basic meringue mix, then, using a metal spoon, very lightly fold in the hazelnut crumbs at the end (do not beat in, as this will release the nut oils and spoil the texture). Make and bake 12-16 meringues according to the basic recipe.
3. Melt the chocolate in a heatproof bowl set over a pan containing a little simmering water. Beat the chestnut purée with 4 tbsp of the cream, then beat in the melted chocolate and leave to cool. Beat the remaining cream to soft peaks.
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