Squirrels Hazelnut & Raspberry Meringue


For the meringue

75g Chopped roasted Hazelnuts
4 large free range egg whites
200g Castor Sugar
Pinch of Cream of Tartar


1 lemon finely grated
200ml Raspberries (drain any juice)
Castor Sugar to taste
350ml Double Cream
25g chocolate finely grated (you can use a Flake)
25g Icing Sugar (sifted)
2 baking sheets lined with greaseproof/silicone paper


  1. Switch oven on to gas 2, 150 C or 300F
  2. Whip egg white until stiff
  3. Add 1 tablespoon castor sugar and cream of tartar and whisk for 1 minute.
  4. Fold in the remaining sugar and hazelnuts
  5. Divide the mixture between two baking sheets and spread carefully into two 20 cm diameter circles.
  6. Bake for 1 hour or until the paper peels away from the bottom.
  7. Puree the drained raspberries and mix with lemon rind.
  8. Sweeten to taste.
  9. Whisk the cream until stiff. Put 1/3 into a piping bag and fold the remaining 2/3’s into the raspberry puree and use to fill the meringues.
  10. Pipe the remaining cream on top and dust with icing sugar and sprinkle with the grated chocolate.
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