Frangelico is a wonderful hazelnut liqueur, but you can use Amaretto, Cointreau, Kahlúa or even Baileys if you like (or replace the booze with 1tsp vanilla bean paste).
These light clouds of meringue deliciousness are topped with Frangelico (hazelnut liqueur) flavoured cream, melted dark chocolate and chopped hazelnuts. They are the perfect way to round of any special occasion meal, especially around Easter time.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
417
Ingredients
100 g dark chocolate, 70% cocoa solids, chopped
3 medium egg whites
150 g caster sugar
3/4 tsp. cornflour
3/4 tsp. white wine vinegar
200 ml double cream
2 Tbsp. icing sugar, sifted
3 Tbsp. Frangelico or other liqueur
1 Tbsp. chopped roasted hazelnuts
Directions
Step 1Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl and allow chocolate to cool completely, but not set.
Step 2Preheat oven to 140°C (120°C fan) mark 1. Line 2 baking sheets with baking parchment. Put egg whites into a large, clean bowl and beat with a handheld electric whisk until they hold firm peaks. Gradually add caster sugar, a spoonful at a time, beating well after each addition. Beat in the cornflour and vinegar, whisking until meringue is thick and glossy.
Step 3Spoon into 6 even dollops on the lined sheets, spacing apart. Flatten the tops slightly. Drizzle a scant 1tsp cooled chocolate on to each and set remaining chocolate aside. Use a cutlery knife to gently swirl the chocolate into the meringue.
Step 4Bake for 30min, then turn oven off and leave to cool inside for 30min – the meringues should be crisp and peel away easily from the baking parchment. Cool completely at room temperature on the trays.
Step 5To serve, re-melt remaining chocolate as before. Whip cream and icing sugar to firm peaks, then add the Frangelico/liqueur and whisk again briefly to combine. Arrange meringues on a serving plate and top each with cream and a drizzle of chocolate. Scatter over hazelnuts and serve.
Get ahead
Make meringues up to a day ahead; cool and store in an airtight container at room temperature. Cover remaining chocolate and set aside at room temperature. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
