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Meringue hearts
30 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 102
  • Fat about 6g
  • Carbohydrates about 10g
  • Protein about 2g
This is needed
This is needed for 16 pieces
Egg whites
  • 2 fresh egg whites
  • 100 g finest sugar
  • 2 pinches salt
  • 80 g hazelnuts, finely chopped
  • 1 bag dark cake icing (approx. 120 g), melted
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And that's how it's done
And that's how it's done
Egg whites
Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff.
Transfer the mixture to a piping bag with a smooth nozzle (approx. 16 mm in diameter), pipe approx. 16 hearts onto a tray lined with baking paper.
To bake/dry
Approx. 10 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100 °C and allow the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool.
Pour the cake icing into a small bowl, empty the nuts onto a plate. Dip the base of the hearts into the icing, allow the excess to drip off, place on top of the nuts and press down gently. Place the meringues on the baking paper and leave to dry.

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