Meringues with hazelnuts, butterscotch and raspberries
Prep time: 25 minsTotal time: 
Meringues with hazelnuts, butterscotch and raspberries
Prep time: 25 minsTotal time: 
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 4 large egg whites
- 225g caster sugar
- ½ tsp cocoa powder
- 100g blanched hazelnuts
- 100g dark brown muscovado sugar
- 100g unsalted butter
- 600ml double cream
- 300g raspberries, to serve
Step by step
Make the meringues 2 days ahead, store in an airtight container (or freeze). Make the sauce at the same time; chill then bring to room temperature before serving. It will need a little hot water to loosen it.
-
Preheat the oven to 160°, fan 140°C, gas 3. Line 2 baking sheets with baking paper.
-
Put the egg whites in a large heatproof mixing bowl and add the caster sugar. Set the bowl over a pan of barely simmering water and whisk using a handheld electric mixer. Whisking constantly, allow the sugar to dissolve, and as soon as the mixture feels slightly warm on the finger, remove the bowl from the heat and whisk vigorously until you have a very smooth, stiff meringue – a good 5 minutes or so.
-
Blob 8 large tablespoonfuls of the meringue, well spaced, onto the baking sheets. Dust with cocoa powder, then put in the oven, immediately reducing the heat to 140°C, fan 120°C fan, gas 1. Bake for 1 hour then turn off the oven and open the door slightly, to allow the meringues to cool and crisp inside.
-
Meanwhile, heat a dry frying pan over a high heat and toss the hazelnuts for a minute or so, until gently toasted; they should smell of hazelnuts, but not bitterly so. Cool, then roughly chop them and put in a bowl.
-
For the sauce, put the muscovado sugar into a saucepan with the butter and 100ml of the double cream. Bring to a simmer, stirring, and as soon as the sauce is velvety smooth and well mixed, remove from the heat and leave to cool.
-
Whisk the remaining cream until soft and floppy. Pour the cooled sauce into a jug and serve alongside the meringues, toasted hazelnuts, whipped cream and raspberries for everyone to help themselves.
Recipe adapted from Perfect Plates in 5 ingredients by John Whaite.
