Raspberry And Hazelnut Pavlovas – a delicious recipe with egg whites, sugar, ground hazelnuts, heavy cream, powdered sugar, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300u00b0F. Line 2 baking trays with parchment paper.
2
Whip egg whites to soft peaks. Gradually whisk in sugar, beating until thick and glossy. Fold in ground hazelnuts. Spoon mixture onto prepared trays in 16 ovals, each about 2 inches in diameter. Bake for 10 mins then reduce heat to 250u00b0F and bake for 25-30 mins. Turn oven off and let meringues cool in oven with door ajar.
3
Whip heavy cream, powdered sugar and vanilla to medium-stiff peaks. Transfer 1/2 the meringues to serving plates and spread heavy cream over top. Sprinkle with 1/2 the raspberries then top each with a second meringue. Top with remaining raspberries and sprinkle with mint. Dust with powdered sugar.
915
kcal
Calories
64
g
Fat
71
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 None egg whites, 1 1/4 cups granulated sugar, 3/4 cup ground hazelnuts, 2 1/2 cups heavy cream, and more.
Yes, Raspberry And Hazelnut Pavlovas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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