Hazelnut Meringue Cake

pink, yellow, and white meringues on a cake stand

Serves: 6 
Prep: 20 Minutes 
Cook: 45 Minutes 


150g toasted hazelnuts 
280g caster sugar 
5 large egg whites  
 1 tbsp white wine vinegar 
 300 ml whipped double cream 
200g rasberries 



1. Heat oven to 190C/170C fan/gas 5.  

2. Blitz 150g toasted hazelnuts with 100g caster sugar in a food processor.  

3. Whisk 5 large egg whites until stiff peaks form, then whisk in 180g caster sugar a tbsp at a time. Fold the nut and sugar mixture and 1 tbsp white wine vinegar into the meringue. 

4. Divide between two 20cm sandwich tins lined with lightly oiled baking parchment. 

5. Bake for 40-45 mins and cool in the oven. Sandwich the meringues with 300ml whipped double cream and 200g raspberries.

Per Serving:

567 kcals
36g fat
50g carbs
4g sugars
8g protein 

0.2g salt

Recipe Credit: BBC Good Food

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