Ingredients
- Serves 6-8
- For the meringue
- 6 eggs, whites
- 375 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 175 g hazelnuts, lightly crushed, with skin if possible
- For the filling
- 4 poached pears, all juice drained and roughly mashed
- 300 ml cream
HAZELNUT MERINGUE TORTE WITH POACHED PEARS
Method
- Preheat the oven to 150C
- Draw two circles with a 25cm diameter, on separate sheets of greaseproof/baking paper
- To make the meringues, whisk the egg whites in a large bowl until stiff
- Gradually whisk in the sugar, a teaspoon at a time
- Mix the vinegar and corn flour to a smooth paste, then fold the mixture into the meringue with 150g of the hazelnuts
- Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet
- Sprinkle the remaining hazelnuts over the top of one of the circles
- Bake the meringues for an hour, turn the oven off and leave the meringues to rest in the oven for another hour
- Remove and cool
- Whisk the cream until soft peaks form, then fold in the pears
- Spread the filling on one meringue and put the other meringue, right side up, on top
- Dust with icing sugar and serve
- POACHED PEARS
Comments
Thanks to ISLAND STREAM HAZELS for providing the hazelnuts used in the demonstration
If you would like to download a printable version of this recipe, please click here
