The Scottish Wild Food Bible by Claire Macdonald includes a wide selection of recipes using a huge variety of produce that can be found growing wild in fields, forests, hedgerows and along the seashore. The delicious Hazelnut and Brown Sugar Meringues are the perfect way to kick-start autumn and celebrate seasonal produce.
Hazelnut and Brown Sugar Meringues from The Scottish Wild Food Bible by Claire Macdonald
Serves 6, allowing 1 meringue (2 halves) per person.
6 large egg whites
175g (6oz) granulated sugar
175g (6oz) demerara sugar
175g (6oz) toasted hazelnuts – to toast, dry fry them in a wide pan, shake the pan occasionally, for as many minutes as it takes to colour the hazelnuts deep beige. Cool, then cover the pan with cling film and bash the nuts to small chunks.
Whisk up the whites with a pinch of salt – which gives greater volume – until stiff but still glossy. Whisk in the combined sugars, a spoonful at a time. When you have a stiff meringue, stop whisking and add the cold bashed hazelnuts. Fold twice, then either pipe 12 even-sized meringues with a very wide nozzle or spoon them onto a parchment-lined baking tray.
Bake in a low-temperature oven at 150°C (300°F, Gas 2) for 2½ to 3 hours. Take them out of the oven, and the meringues
should lift easily from the paper. When cold, store in an airtight container.
Sandwich the meringues together in pairs, with stiffly whipped vanilla-flavoured double cream.