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CHOCOLATE HAZELNUT MERINGUES

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Hazelnuts and chocolate are mixed into a glossy stiff meringue to make streaked mounds called ‘rochers’ (the French word for rocks). Makes 6 pairs

100g (3½oz) blanched hazelnuts 100g (3½oz) dark chocolate (about 70% cocoa solids) 3 medium egg whites, at room temperatur­e A good pinch of cream of tartar 175g (6oz) caster sugar For the filling 200ml (7fl oz) double cream, well chilled 1tsp hazelnut liqueur or vanilla extract Preheat the oven to 180°C/ 160°C/gas 4. Tip the nuts into a small baking dish or tin and toast in the oven for 7-10 minutes until golden brown. Leave to cool. Turn down the oven to 120°C/100°C/gas ½. Gently melt the chocolate in a bowl set over a pan of simmering water, then leave to cool until needed.

Meanwhile, use a large sharp knife to chop each hazelnut roughly into 2 or 3 pieces. Put the egg whites and cream of tartar into a large bowl, or the bowl of a free-standing electric mixer. Whisk the whites with a hand-held electric whisk, or the whisk attachment, to the soft peak stage. Whisk in the sugar a heaped tablespoon at a time to make a very stiff, glossy meringue. Scatter the chopped nuts over the meringue, then drizzle the chocolate over the top. Using a large metal spoon or plastic spatula, gently fold the nuts and chocolate into the meringue using just 2 or 3 strokes to give a distinct, streaked/marbled effect. Using a soup spoon or kitchen spoon, scoop up a heaped spoonful of the meringue mixture, then use a second spoon to gently push the mixture off and on to a lined baking sheet to make a craggy, rough-looking mound. Repeat to make 12 mounds, spacing them well apart. Bake in the heated oven for 2 hours until firm. Turn off the oven and leave the meringues inside the cooling oven until they are cold before peeling them off the lining paper (they can be stored in an airtight container for up to 3 days).

Shortly before you want to assemble the rochers, chill a bowl for whipping the cream. Pour the well-chilled cream and the hazelnut liqueur or vanilla into the chilled bowl and whip the cream until it is very thick and just past soft peak stage – it needs to hold a shape. Using a palette knife, swirl whipped cream over the flat base of a meringue, then sandwich with another (flat base to flat base). Repeat until they are all sandwiched. Eat immediatel­y or chill, covered, until needed – best eaten the same day.

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