Yummy Hazelnut and Mocha Meringue Cakes, filled with Mocha Buttercream.

Ingredients

What you'll need

 

  • 100 grams of Hazelnut Meal*
  • 100 grams of Egg Whites (about 2 to 3 Egg Whites)
  • 100 grams of Powdered Sugar

 

  • 18 Chocolate Coffee Beans
  • ± 250 grams of Hazelnut Crunch

 

*Can be replaced with hazelnuts, if processed in a food processor.

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Palette Knife
  • Baking Paper (or Silicone Baking Mat)
  • Cookie Cutter or Cake Ring (⌀7,5cm)
  • (disposable) Piping Bags

Method

Method

  1. Preheat your oven to 150 degrees Celsius.
  2. Trace circles onto baking paper, using a cookie cutter or cake ring.
  3. Place baking paper onto baking sheet.
  4. Whip up egg whites with powdered sugar, until stiff peaks.
  5. Fold in Hazelnut meal gently.
  6. Place in a piping bag and pipe circles onto baking paper.
  7. Bake for 20 - 30 minutes.
  8. Let the meringues cool completely.
  9. Prepare Mocha Buttercream.
  10. Pipe or spread Mocha Buttercream onto a meringue and place another meringue on top.
  11. Cover the sides and top in Mocha Buttercream as well.
  12. Dip or cover the sides and top in hazelnut crunch.
  13. Refrigerate until set.
  14. Pipe a small dollop on top of each cake and place a chocolate coffee bean on top.

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