A light and chewy meringue with crunchy toasted hazelnuts and coffee from Baking Mad with Eric Lanlard
Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a baking tray with baking paper.
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.
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.
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.
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.
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.
Bake in the preheated oven for 1½-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool completely.
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