| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 1/2 | c | Hazelnuts |
| 6 | Egg whites | |
| 1 1/2 | c | Caster sugar |
| 1 | Punnets strawberries; washed and hulled | |
| (1 to 2) | ||
| Whipped cream | ||
| Icing sugar |
INSTRUCTIONS
1. Pre-heat oven to 200deg.C. Place hazelnuts on biscuit tray and place in oven for about 8 minutes or until the skins have cracked a little and give off a strong aroma. Remove from the oven and place on aa tea towel. Rub off the skins and allow to cool. Grind hazelnuts in a food processor until fine. Reduce oven heat to 170deg.C. 2. Whip the egg whites with a pinch of salt and when holding shape, begin to add the sugar a half cup at a time, until all is added and the mixture is stiff and shiny. Fold in hazelnuts. 3. Make 2 X 23cm circles on baking paper and place on a baking sheet. Spread the meringue evenly over the paper, within the circles. Bake in oven for about 1 1/4 hours or until pale golden in colour and firm on the surface. Remove and cool. 4. Slice strawberries, cover one meringue thickly with whipped cream and strawberries, place the other meringue over and dust with icing sugar. Converted by MC_Buster. Per serving: 543 Calories (kcal); 44g Total Fat; (69% calories from fat); 30g Protein; 13g Carbohydrate; 0mg Cholesterol; 331mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”