Prep 10 mins
Cook 1 hr
Another Ainsley Harriott recipe. He gives it as something to do with leftover egg whites from Six Minute Soft Centred Chocolate Puddings. The original recipe says that it takes just over an hour, but I make big meringues which really take closer to three!
- Beat the egg whites until stiff, add caster sugar and beat the mixture until glossy.
- Add brown sugar and beat again for 1 minute then fold in ground hazelnuts.
- Spoon on to a lightly oiled baking sheet and bake in a cool over (110C/225F) for just over an hour until they are crisp.
Yummy. I used splenda brown sugar blend, and cut the white sugar in half(a trick i learned from chef potts with his pavlova). Since i plan to use them to sandwich some fillings, i made them flatter.