Salted Caramel Chocolate Hazelnut Meringues

These light, crispy baked meringues with salted chocolate caramel sauce are perfect for a dessert platter. Top with cream and strawberries, and watch them vanish!

Product: The Larder Salted Caramel and Chocolate Sauce

Serves: 9
Effort: Moderate
Prep time: 30 mins
Cook time: 1 hr 15 – 1 hr 45

Gluten free 

Ingredients

• 4 large egg whites, at room temperature
• 115g caster sugar
• 115g icing sugar
• ¼ cup hazelnuts, chopped
• 9 tsp salted caramel chocolate sauce

Instructions

1. Preheat the oven to 110°C (100°C fan).
2. Line two baking sheets with non-stick liners or baking paper.
3. Place the egg whites in a clean, dry mixing bowl (not plastic). Beat on medium speed with an electric hand whisk or mixer until the mixture forms stiff peaks.
4. Increase the speed and add the caster sugar, one dessertspoon at a time, beating for 3-4 seconds between additions. The mixture should be thick and glossy when done.
5. Sift one-third of the icing sugar over the mixture and gently fold it in using a metal spoon or spatula. Repeat with the remaining icing sugar in two more batches, ensuring the mixture remains smooth.
6. Scoop heaped dessert spoonful's of the mixture onto the baking sheets, shaping them into ovals or rounds.
7. Add 1 tsp of caramel chocolate sauce to each meringue and swirl it with the back of a teaspoon. Sprinkle with chopped hazelnuts.
8. Bake for 1 ½–1 ¾ hours (1 ¼ hours in a conventional or gas oven) until the meringues are crisp underneath and a pale coffee colour.
9. Cool on the trays or a cooling rack. Serve with softly whipped cream, extra caramel chocolate sauce drizzled on top, chopped hazelnuts, and fresh strawberries.

Hints & tips

The meringues will keep in an airtight container for up to 5 days which makes them great for prepping ahead.