Baking Mad with Eric Lanlard

A light and chewy meringue with crunchy toasted hazelnuts and coffee from Baking Mad with Eric Lanlard

Serves 4-6

• 4 egg whites
• 225g golden icing sugar
• 2 tsp coffee extract, plus extra for drizzling

For the hazelnut praline

• 100g golden caster sugar
• 100g blanched hazelnuts

To decorate

• 250ml whipping cream
• 1 tsp vanilla extract
• Grated dark chocolate
• Icing sugar

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a baking tray with baking paper.

2. Roast the blanched hazelnuts in the oven for 10 minutes, then reduce the temperature of the oven to 120°C/fan 100°C/gas mark ¾.

3. For the praline, in a heavy-bottomed saucepan melt the 100g of caster sugar. Stir gently until the sugar has melted and is a nice caramel colour.

4. Stir in the nuts and pour over an oiled baking tray (greased or oiled, you can use a spray oil) and leave to cool until hardened.

5. In an electric mixer whisk the egg whites to soft peaks. Whisk in half the icing sugar, 1 tablespoon at a time until the mixture is stiff. Carefully fold in the rest of the sugar, followed by the coffee extract.

6. Spread the mixture into a circle on the lined baking tray. Break up the praline using a wooden spoon and push most of it into the meringue, reserving some for decoration. Drizzle with a little more coffee extract.

7. Bake in the preheated oven for 1½-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool completely.

8. Whip the cream with the vanilla extract. Spoon onto the cool meringue and scatter over the reserved praline. Grate over some chocolate, dust with icing sugar and serve.