Hazelnut Meringues with Banana & Praline Cream

I suppose this is like an individual banana pavlova really. I don't think there are enough regular desserts you see with the humble banana. I know banoffee pie is pretty popular but I adore bananas, so I wanted to create a new dessert with all my favourite flavours so this is what I made.

Also having just used egg yolks in the Portuguese custard tarts the other day, I had three egg whites needing a home.

Hazelnut Meringues - crisp on the outside and chewy in the middle, layered with sliced banana and whipped cream mixed with a hazelnut praline. It was truly delicious.. trust me!

For the hazelnut meringues:

3 egg whites

175g (6oz) caster sugar

1 tsp. cornflour

1 tsp. white wine vinegar

50g (2oz) hazelnuts, chopped

Whisk the egg whites until stiff, add the sugar slowly, a tablespoon at a time until the mixture is shiny and the sugar all incorporated. Stir in the cornflour and vinegar followed by the chopped hazelnuts.

 

Set the oven to about 120 C. Line a baking sheet with greaseproof paper (make it stick to the sheet with a sprinkle of water). Put heaped dessertspoons of the meringue onto the sheet, giving a little room to grow. Pop in the oven for about one and a half hours. You will know they are ready when they pull easily away from the greaseproof paper. Leave to cool.

 

For the praline cream:

 

50g caster sugar

50g hazelnuts (whole)

150ml double cream

 

Put the sugar in a heavy based pan and melt. Add the hazelnuts and toss in the melted sugar for about 2 minutes, until the mix is a warm caramel colour. Carefully (its hot) pour onto some greaseproof paper and leave to cool. Put in the fridge for 10 minutes to go nice a hard. Then pop the mix into a hand mixer or food processer and blitz until a fine powder.

 

Whip the cream until soft peaks form and stir through most of the praline. Layer the meringues with bananas, praline cream and sprinkle with the remaining praline and some grated chocolate. Serve and thoroughly enjoy!!

 

 

Note: In an lidded tub, the meringues will keep for at least a week.