Hazelnut Pavlova with Coffee Cream
Hazelnut Pavlova With Coffee Cream is an moderately easy dinner. Made with 4 egg whites (room temperature), 1 tsp. vanilla, 1/4 tsp. cream of tartar, 1 2/3 c. sugar and 1 c. ground hazelnuts (filberts), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 300Β°.
Draw two 8-inch circles on a boil-lined baking sheet.
In a large mixing bowl, combine egg whites, vanilla and cream of tartar.
Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add 1 1/3 cups of the sugar, a tablespoon at a time, beating about 7 minutes on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved.
Gently fold in the 1 cup nuts.
Spread half of egg white mixture over each circle on baking sheet.
Bake 35 minutes.
Turn off oven.
Let meringues dry in oven, with door closed, 1 hour.
π· Perfect Pairings
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