50 g
hazelnuts, fairly finely ground in blender or food processor
150 ml
double cream
2 tbsp
caster sugar
1 tbsp
liquid coffee essence (Camp) or 2 rounded tsp instant coffee dissolved
in 3 tsp hot water then cooled
Method :
Line 1 large baking tray with foil or
non-stick parchment paper. Do not grease. Put whites into a large bowl. Add lemon juice and beat to a very
stiff snow. Gradually beat in two thirds of the
sugar. Continue beating until meringue is
very thick and forms tallish peaks when beater or beaters are lifted out
of bowl. Fold in rest of sugar and hazelnuts. Spoon or pipe 16 rounds or ovals on to
prepared tray. Dry out for 1 1/2 - 1 3/4 hours in
cool oven, 225 F, Gas 1/4. Take tray out of oven, turn meringues
over and press a small hollow in base of each. Return to oven and continue to dry out
of a further 1/2 to 3/4 hour. Cool on a wire rack, whip cream until thick. Stir in sugar and coffee. Use to sandwich meringues together to
make Coffee Kisses.
Melt in the mouth hazelnut meringues,
filled with coffee flavored whipped cream, are very special indeed and
may be served as an after dinner dessert or teatime treat.
