Hazelnut Meringues with Nectarines

Name: Hazelnut Meringues with Nectarines
Yield: Serves five
Cuisine: Spanish
Ingredients: fresh mint sprigs, to decorate; 2 nectarines, stoned (pitted) and sliced; 60 ml/4 tbsp sweet Malaga dessert wine; 300 ml/½ pint/1¼ cups double (heavy) cream; 50 g/2 oz/½ cup chopped hazelnuts, toasted; 175 g/6 oz/generous ¾ cup caster (superfine) sugar; 3 large (US extra large) egg whites

Preparation info

Serves
five

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Meringues go back to Moorish times, and hazelnuts, from the wooded Pyrenees, are a popular flavouring. Serve them as an accompaniment to peaches in syrup, or try them with cream whipped with Malaga’s dessert wine, and stuffed with fresh nectarines.

Ingredients

3 large (US extra large) egg whites
175 g/6 oz/generous ¾ cup

Europe
Spain
Pyrenees
Dessert
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the oven to 140°C/275°F/Gas 1. Line two large baking sheets with baking parchment.
Whisk the egg whites in a grease-free bowl until they form stiff peaks when the whisks are lifted. Gradually whisk in the caster sugar a spoonful at a time, unti

Ingredients

Method

Photos