Hazelnut Meringue Clouds

I can guide you in preparing the hazelnut meringue clouds, a light and crunchy dessert that melts deliciously in your mouth. Here is the recipe for you:

Ingredients

• 4 egg whites at room temperature
• 250 g granulated sugar
• 1 pinch of salt
• 1 teaspoon vanilla extract (optional)
• 100 g toasted hazelnuts, coarsely chopped

Preparation

1. Preheat the oven to 100 °C and position the rack in the center. Line a baking sheet with parchment paper.
2. In a large, clean bowl, begin whipping the egg whites with a pinch of salt until they become frothy.
3. Add the sugar, one tablespoon at a time, continuing to beat until you obtain a glossy and stiff meringue. If you have chosen to use vanilla extract, add it during this stage.
4. Gently fold in the chopped hazelnuts using a spatula, with bottom-to-top movements to avoid deflating the mixture.
5. Using two spoons or a piping bag, form small clouds on the prepared baking sheet.
6. Bake the meringues for about 1-2 hours, or until they feel dry to the touch and peel away easily from the parchment paper. Baking time may vary depending on the size of your meringues.
7. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely.

Once cooled, your hazelnut meringue clouds are ready to be enjoyed.

Trivia

Meringue has a curious history; its name is in fact attributed to Gasparini, a Swiss pastry chef who worked in the town of Meiringen, from which the name derives. Meringue is an extremely versatile preparation and can be used to make cakes, pavlovas, Eton mess, and as a base for many other desserts.