| 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 |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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. 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. 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. 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 Converted by MM_Buster v2.0n.
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