• Ingredients: 9
  • Serves: 1
  • Prep: 30 mins
  • Bake: 2 hours
  • Level: medium

Coffee and roasted hazelnut meringue with hazelnuts, unrefined golden caster sugar, coffee extract, egg white(s) (free range), unrefined golden icing sugar, coffee extract, whipping cream, vanilla extract, dark chocolate. To make this coffee and roasted hazelnut meringue for 1 persons you will need 30 mins for preparation and 2 hours for baking.


For the hazelnut praline

  • 100g Hazelnuts
  • 100g Unrefined golden caster sugar
  • 1tsp Coffee extract

For the meringue

For the topping


  1. Step 1Preheat the oven to 180°C (160°C fan, gas mark 4). Line a baking tray with baking paper.
  2. Step 2

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  3. Step 3In a thick-based saucepan, melt the sugar, stirring gently until it turns a nice caramel colour.

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  4. Step 4Stir in the nuts along with the coffee extract. Pour over a greased or oiled baking tray and leave to cool until hardened.

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  5. Step 5In a large bowl, use an electric whisk to whisk the egg whites to soft peaks. Whisk in half the icing sugar, 1 tbsp at a time until the mixture is stiff. Carefully fold in the rest of the sugar and a teaspoon of coffee extract.

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  6. Step 6Use a rolling pin to break up the hazelnut praline and fold into the meringue mixture, reserving some to decorate.
  7. Step 7Spread the mixture onto the lined baking tray and bake in the preheated oven for 1.5-2 hours until the meringue is dry and lifts easily from the paper. Leave to cool.
  8. Step 8Whip the cream with the vanilla extract and then spoon onto the cooled meringue. Grate some chocolate and sprinkle with the reserved praline to finish.

    For this step you will need