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Add a photoServings: 1
Ingredients
- 1/2 c. hazelnuts
- 6 x egg whites
- 1 1/2 c. caster sugar
- 1 x punnets strawberries, washed and hulled (1 to 2) whipped cream icing sugar
Directions
- 1. Pre-heat oven to 200deg.C. Place hazelnuts on biscuit tray and place in oven for about 8 min or possibly till the skins have cracked a little and give off a strong aroma. Remove from the oven and place on aa tea towel. Rub off the skins and allow to cold. Grind hazelnuts in a food processor till fine.
- Reduce oven heat to 170deg.C.
- 2. Whip the egg whites with a healthy pinch of salt and when holding shape, begin to add in the sugar a half c. at a time, till all is added and the mix is stiff and shiny. Mix in hazelnuts.
- 3. Make 2 X 23cm circles on baking paper and place on a baking sheet. Spread the meringue proportionately over the paper, within the circles. Bake in oven for about 1 1/4 hrs or possibly till pale golden brown in colour and hard on the surface. Remove and cold.
- 4. Slice strawberries, cover one meringue thickly with whipped cream and strawberries, place the other meringue over and dust with icing sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 26g | |
| Calories 166 | |
| Calories from Fat 134 | 81% |
| Total Fat 16.07g | 20% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 180mg | 5% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.15g | 1% |
| Protein 3.95g | 6% |
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