Ingredients
-
4
-
200
-
1
-
100
-
800
-
200
-
400
-
50
-
1
-
1
-
-
2
-
-
-
Directions
Tray Baked Meringue W Pears, Cream, Toasted Hazelnuts, Chocolate, this dish to me, is a assembly of wonderful sweet friends having one slab of meringue means serving it is dead easy feel free to make up your own topping combination Other good ones I really like are chestnut puree mixed with cream and chocolate or other soft fruits with praline, Don’t think I’ve ever made a baked meringue like this before, & it’s delicious, although I think what made it for me was the combo of dark chocolate & orange zest! Shared it with neighbors who thought it extraordinary & wanted the recipe, so shared that, too ~ Thank you so much for posting it! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]
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Steps
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1
Done
|
Preheat Your Oven to 150c/300f/Gas Mark 2 and Line 40 X 25cm Baking Tray With a Sheet of Greaseproof Paper. |
|
2
Done
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Put Your Egg Whites Into a Squeaky Clean Bowl, Making Sure There Are Absolutely No Little Pieces of Egg Shell or Egg Yolk in Them. |
|
3
Done
|
Whisk on Medium Until the Whites Form Firm Peaks. |
|
4
Done
|
With Your Mixer Still Running, Gradually Add the Sugar and the Pinch of Salt. |
|
5
Done
|
Turn the Mixer Up to the Highest Setting and Whisk For About 7-8 Minutes, Until the Meringue Mixture Is White and Glossy, to Test Whether It's Done You Can Pinch Some Between Your Fingers- If It Feels Completely Smooth It's Ready; If It's Slightly Granular It Needs a Little More Whisking. |
|
6
Done
|
Dot Each Corner of the Greaseproof Paper With a Blob of Meringue, Then Turn It Over and Stick It to the Baking Tray, Spoon the Meringue Out Onto the Paper, Using the Back of a Spoon, Shape and Swirl It Into a A4 Size Rectangle. |
|
7
Done
|
Place in the Preheated Oven and Bake For a Hour or Until Crisp on the Outside and a Little Soft and Sticky on the Inside, at the Same Time Bake the Hazelnuts on a Separate Tray in the Oven For a Hour or Until Golden Brown. |
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8
Done
|
Drain the Tin of Pears, Reserving the Syrup from the Tin, Cut Each Pear Into 6 Slices. |
|
9
Done
|
Pour the Pear Syrup Into a Saucepan (with the Ginger) and Warm Gently Over a Medium Heat Until It Starts to Simmer. |
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10
Done
|
Take Off the Heat and Snap the Chocolate Into Saucepan With the Syrup, Stirring With a Spoon Until Its All Melted. |
|
11
Done
|
Take the Meringue and Hazelnuts Out of the Oven and Leave to Cool. |
|
12
Done
|
Place the Meringue on a Nice Rustic Board or Platter. |
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13
Done
|
Whip the Cream With the Icing Sugar and Vanilla Seeds Until It Forms Smooth Soft Peaks. |
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14
Done
|
Smash the Toasted Hazelnuts (in a Tea Towel) and Sprinkle Half of Them Over the Meringue. |
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15
Done
|
Spoon Half the Whipped Cream Over the Top of the Meringue and Drizzle With Some of the Chocolate Syrup Sauce. |
