Deliciouslyorkshire | Recipes | Hazelnut Meringue

The Balloon Tree Farmshop and Café opened in 2004 at the farm where it had successfully grown soft fruit and vegetables for more than 20 years.
Five years on, The Balloon Tree is a favourite foodie destination operating under the mantra: ‘Fewer food miles, more farm yards.’
It’s also the winner of numerous accolades including the title Farm Shop Retailer of the Year in the deliciouslyorkshire awards for two
years running.

Method

1. Butter and flour the sides of the 2 size 8” sandwich tins and line the bottoms
   with a disc of baking parchment.
2. Set the oven at 375ºF/190ºC/Gas Mark 5.
3. Whisk the egg whites until stiff with a rotary or electric beater, add the sugar
   1tbsp at a time and continue beating until the mixture is very stiff and stands in peaks.
4. Lightly whisk in the vanilla essence and vinegar, then fold in the prepared hazelnuts.
5. Divide the mixture between the 2 prepared tins and smooth the top with a palette knife.
6. Bake for approx 30-40 minutes but no longer at 375ºF/190ºC/Gas Mark 5. The top of meringue should be crisp but
   the underside soft and gooey.
7. Turn out on wire racks to cool. The meringue can be made the day before using, which gives it time to set and makes it easier to cut into portions without breaking up.
8. Fill them about 3 hours before eating.
9. To fill, whisk the cream until fairly stiff, sweeten with a little extra sugar and vanilla and use about 2/3 to fill the meringue.
10. Cover the cream layer with the raspberries and then the second meringue.
11. Decorate the top with the rest of cream and dust with icing sugar.

To make the melba sauce:

1. Pick over the raspberries and rub through a nylon strainer, then beat in the icing sugar, 1tbsp at a time. Frozen raspberries can
   be used, but thaw them out first in the fridge.
2. Serve the sauce separately.
3. The sauce is also delicious served with ice cream or to make a peach melba.

Hazelnuts:

1. The best way to brown hazelnuts evenly is to bake them in a really hot oven for 5-6 minutes. (Watch carefully as they scorch easily).
2. Turn onto a clean tea towel or oven cloth. Rub briskly in the cloth to remove dry skins.
   Chop very finely or blend in a mixer.