Hazelnut meringue with pineapple salad

Hazelnut meringue with pineapple salad

Total: 2 hr 15 Min. | Active: 45 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 387 kcal
, Fat: 8 g
, Carbohydrate: 71 g
, Protein: 6 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meringues

3 fresh egg whites
1 pinch salt
150 g finest sugar
50 g hazelnuts, coarsely chopped
2 tbsp chocolate powder

Pineapple salad

75 g ground cane sugar
1 dl lemon juice
¼ dl pineapple juice
400 g pineapples, thinly sliced
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How it's done

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Meringues

Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remaining sugar, continue to beat until the mixture is fine-textured, glossy and very stiff. Carefully mix in the hazelnuts and chocolate powder. Using 2 tablespoons, place 8 small mounds of the meringue mixture on a baking tray lined with baking paper.

To bake/dry

Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100°C and allow to dry out for approx. 1½ hrs. Then turn off the oven and leave the meringues to cool with the oven door open.

Pineapple salad

Boil the sugar and 3 tbsp of lemon juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Pour in the remainder of the lemon juice and pineapple juice, briefly bring to the boil, then simmer for approx. 1 min. Briefly fry the pineapple on both sides in a hot frying pan or griddle pan, remove. Drizzle the hot sauce over the pineapple, leave to infuse for approx. 5 mins., plate up with the meringues.

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