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Hazelnut meringues with hot chocolate sauce recipe

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This simple meringue recipe has the addition of roasted hazelnuts, which gives a lovely rich and buttery flavour. Served with a cheat's chocolate sauce, it makes an indulgent yet light Christmas dessert. Everyone round the table will be impressed with your homemade meringues! See method

Serves 6
Takes 2 hrs 45 mins plus cooling
352 calories / serving
Vegetarian
Gluten-free

Ingredients

125g caster sugar
100g light brown soft sugar
3 large egg whites
1 tsp cornflour
45g roasted chopped hazelnuts
1 tbsp cocoa powder
75g hazelnut chocolate spread
6 small scoops vanilla ice cream
75g pomegranate seeds
fresh mint sprigs, to decorate (optional)

Each serving contains

Energy
1480kj
352kcal 18%
Fat
13g 18%
Saturates
4g 21%
Sugars
52g 57%
Salt
0.2g 3%

of the reference intake
Carbohydrate 52.9g Protein 5.8g Fibre 1.5g

Method

Preheat the oven to gas 1, 140°C, fan 120°C. Line a baking tray with baking paper. Mix the sugars together in a bowl (if there are any lumps in the brown sugar, rub them between your fingertips to disperse).
In a bowl, whisk the egg whites to soft peaks with an electric whisk. Continue to whisk, adding the sugar, 1 tbsp at a time, until the mixture is smooth and stiff; this should take about 5-6 mins. Whisk in the cornflour, then gently fold through three-quarters of the hazelnuts. Sift over the cocoa powder, then fold in two to three times until just marbled through.
Divide the mixture into 6 mounds on the prepared baking tray. Make a small indent in the top of each one with a dessert spoon. Scatter the remaining nuts over the outsides of the meringues. Bake for 2 hrs until the meringues easily lift off the baking paper, turn off the oven, open the door a crack and allow to cool in the oven for a further 1 hr, then transfer to a wire rack.
When ready to serve, make the chocolate sauce. Put the hazelnut chocolate spread in a heatproof bowl with 2 tbsp just-boiled water and mix well until fully combined. Place the meringues on serving plates, top each with a scoop of ice-cream and a scattering of pomegranate seeds. Decorate each with mint sprigs, if using. Serve drizzled with the warm chocolate sauce.

Tip: You can make the meringues up to 3 days ahead and store in an airtight container at room temperature.

We recommend this recipe for a special occasion or treat, as part of a balanced diet.

See more Meringue recipes