Hazelnut pavlovas
Indulge in the delightful crunch and creamy texture of Hazelnut Pavlovas. This irresistible dessert combines whipped egg whites and sugar with toasted hazelnuts, topped with luscious whipped cream and a hint of dark chocolate. Perfect for any occasion, this easy-to-follow recipe will impress both family and guests alike. Enjoy the harmonious blend of nutty, sweet, and velvety flavors in every bite!
- 12 Apr 2024
- Cook time 80 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Hazelnut pavlovas are a delightful and elegant dessert that combines the lightness of meringue with the rich, nutty flavors of hazelnuts and the smoothness of dark chocolate. This recipe is perfect for special occasions or whenever you want to indulge in a sophisticated sweet treat. With a crisp exterior and a soft, marshmallow-like center, these mini pavlovas are sure to impress your guests.
Ingredients:
Instructions:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Spread the hazelnuts on a baking sheet and toast in the preheated oven for about 8-10 minutes until they're lightly golden and fragrant.
- Remove from the oven and let cool slightly before rubbing them in a kitchen towel to remove most of the skins.
- Once peeled, finely chop the hazelnuts and set aside.
- In a clean, dry bowl, beat the egg whites using an electric mixer at medium speed until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, beating well after each addition. Continue to beat until the mixture forms stiff, glossy peaks.
- Sprinkle the corn flour and vinegar over the meringue mixture and gently fold in until well combined.
- Carefully fold in the chopped hazelnuts.
- Spoon or pipe the meringue onto the prepared baking sheet, forming 6-8 small mounds.
- Use the back of a spoon to create an indentation in the center of each mound.
- Place in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 60-70 minutes, or until the pavlovas are dry to the touch and can be easily lifted off the parchment.
- Turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely.
- In a large bowl, beat the heavy whipping cream until soft peaks form.
- Just before serving, spoon a generous amount of whipped cream into the indentation of each pavlova.
- Grate or shave the dark chocolate over the top for garnish.
- Serve the Hazelnut Pavlovas immediately and enjoy!
Tips:
- Toast the hazelnuts: To bring out the full flavor of the hazelnuts, lightly toast them in a dry pan over medium heat until they are fragrant and golden brown. Let them cool before chopping finely.
- Ensure egg whites are at room temperature: Room temperature egg whites whip up more easily and achieve better volume. Take the eggs out of the refrigerator about 30 minutes before you plan to start baking.
- Avoid over-whisking the meringue: Whisk the egg whites just until stiff peaks form. Over-whisking can cause the meringue to collapse and lose its structure when baking.
- Add vinegar and corn flour at the right time: The vinegar and corn flour help stabilize the meringue. Gently fold them in after the sugar has been fully incorporated to ensure a smooth texture.
- Allow pavlovas to cool in the oven: Turn off the oven and let the pavlovas cool inside with the door slightly ajar. This helps prevent cracks and ensures they maintain their shape.
- Serve soon after assembling: Pavlovas are best served shortly after adding the whipped cream to keep the meringue crisp. Assemble just before serving for the best results.
Your hazelnut pavlovas are ready to serve! Pair them with fresh berries or a drizzle of chocolate sauce for an extra touch of decadence. Enjoy the perfect balance of textures and flavors in this stunning dessert, a true showstopper for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 1.92g | 5% |
| Sugar 55g | 53% |
| Fat | |
| Fat 33g | 37% |
| Saturated 14g | 46% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 16mg | 3% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 1.29mg | 1% |
| Vitamin E 2.78mg | 19% |
| Vitamin K 3.97ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 210mg | 6% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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