- 300 gram egg whites
- 530 gram sugar
- 200 gram hazelnuts
- 500 ml milk
- 3 packages of vanilla sugar or use vanilla extract
- 4 egg yolks
- 2 tablespoons all-purpose flour
- 100 ml espresso (or strong coffee)
- 500 gram butter (room temperature)
- 100 gram powdered sugar
- large handful of nougatine nuts
- optional: cocoa powder for garnish
- few drops of lemon juice
Kitchen equipment needed
- oven tray for roasting the hazelnuts
- enough oven trays lined with parchment paper for 3 large meringues
- small saucepan
- foodprocessor or blender, or use a zip-lock bag and rolling-pin for crushing the nuts
- paper kitchen towel
- piping-bag without nozzle
- silicone spatula
- medium-sized pan
- (small) pallet knife
- piping-bag with star nozzle
Preparation hazelnut meringue– 30 minutes + waiting time
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
ROAST the hazelnuts in the oven for about 10 minutes. Meanwhile ADD 100 ml espresso and 30 grams of sugar to a small saucepan. Let it simmer on low heat until it becomes a coffee syrup. Keep about 6 hazelnuts aside for garnish and PLACE the rest of the roasted hazelnuts in a foodprocessor or blender to create fine hazelnut crumbs. Turn down the oven to 100 degrees celsius or 210 degrees fahrenheit. For a perfect round pie, you can draw 3 equal circles on parchment paper and place them on baking trays.
DEGREASE the whisk and bowl of your standmixer using a few drops of lemon juice and a paper kitchen towel. ADD the egg whites to the bowl and mix until they form soft peaks. Gradually ADD 400 grams of sugar and mix until the egg whites form stiff peaks. Use a silicone spatula to carefully ADD about 3/4th of the roasted hazelnut crumbs to the egg whites. ADD the hazelnut egg whites to a piping-bag without nozzle and fill the 3 circles equal with the whites. PLACE the 3 egg white rounds into the oven and bake them for at least 1 hour, depending on the oven and thickness of the egg white rounds. They shouldn’t be soft at all, so cooked all the way through.
Preparation custard — 15 minutes
Meanwhile prepare a home-made custard for the mocha cream later on. HEAT milk and vanilla on low heat. BEAT the egg yolks, 100 gram sugar and 2 tablespoons of flour to a pale and fluffy texture. ADD a bit of the warm milk to the egg yolks while you keep on mixing to prevent it from creating any lumps. Then COMBINE all of the milk with the egg yolk mixture and let them cook some more on low heat. Keep on stirring with a silicone spatula to prevent it from burning. The custard is done when you can draw a line on the spatula with your finger and the line stays visible. POUR the custard into a bowl and cover with parchment paper.
Let the custard, coffee syrup and 3 large meringues cool off completely.
Finishing the mocha and hazelnut meringue pie — 15 minutes
Use a standmixer or electic mixer to create fluffy butter. ADD 100 gram powdered sugar, the coffee syrup and custard. When it’s combined well, it’s done!
SMEAR 1 meringue with a layer of mocha cream, then a second meringue, another layer of mocha cream and the 3rd meringue on top. Finish the pie with mocha cream on top and also on the sides. For garnishing the pie, you can also add some of the cream into a piping-bag with star nozzle. DIVIDE nougatine nuts on the sides of the pie and DIVIDE the rest of the roasted hazelnut crumbs on top. Finish the pie off with the whole roasted hazelnuts and a bit of cocoa powder. Enjoy!