GLOBAL GAS / dessert

Hazelnut Cocoa Meringue Nests

Cocoa meringue nests filled with whipped cream and chopped toasted hazelnuts.

Ingredients

• 3 medium egg whites
• 170 g caster sugar
• 2 tsp cocoa powder
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 200 ml double cream
• 40 g toasted hazelnuts, chopped

Method

1. Heat the oven to 120°C, 100°C fan. Line a baking tray with baking paper.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until thick and glossy.
3. Fold in the cocoa, cornflour and vinegar. Spoon six mounds onto the tray and make a shallow hollow in each.
4. Bake for 75 minutes, then leave to cool in the switched-off oven for 1 hour.
5. Whisk the cream to soft peaks, spoon into the nests and scatter with hazelnuts.

Fill the nests shortly before serving to retain their crisp edges.