Chocolate Hazelnut Meringue Pave'

Chocolate Hazelnut Meringue Pave'

CHOCOLATE HAZELNUT MERINGUE

Yield: Meringue for 1 Pave’
Meringue: Ounces: Grams:
Hazelnuts (toasted, peeled, and finely chopped 2oz 56g
Powdered sugar 4oz 113g
Cocoa 1oz 28g
Superfine sugar (separated) 6oz 170g
Cream of tartar 1 1/8 tsp 5.5g
Egg whites (room temperature) 4.75oz 134g
All purpose flour (for covering pan) 4oz 113g
Cocoa (for covering pan) 4oz 113g
Equipment: 6 qt mixer with whip attachment, scale, measuring spoons, 2- half sheet pans, parchment paper, gloves for mixing by hand or a skimmer, scissors, Susan’s Special Coating, pastry brush, bowl


PAN PREPARATION:
Cut parchment Paper to fit two ½ sheet pans. Lightly spray cooking spray on corners of paper to adhere paper to pan. Then sparingly spray cooking spray over entire parchment paper, using a brush to spread evenly. Mix 4oz flour and 4oz cocoa together in a bowl. Using this mixture cover, the parchment-covered pans with the mixture, tapping off any excess (as shown in Video.) Draw lines on the parchment paper according to diagram below.
PREHEAT OVEN
Preheat oven to 200° F- (93°C).


Meringue:
BEAT EGG WHITES IN GREASE FREE BOWL
In a mixer bowl with whip attachment, beat the egg whites until soft peaks form. Gradually add in cream of tartar and 4 ½ Tbsp of the super fine sugar, and beat until incorporated. Add remaining superfine sugar and beat to glossy, stiff peak stage.
FOLD IN HAZELNUTS
Fold hazelnuts into egg whites with skimmer, or gloved hand moving quickly and gently so as not to over mix and deflate the egg whites.
LOAD A 16 INCH PASTRY BAG
Fit the pastry bag with a ¼” plain tip with as much meringue as you’re comfortable using, twist bag at top.
PIPE MERINGUE ONTO SHEET PANS
Using even pressure and a 90° angle pipe the inside margins of one of prepared ½ sheet pans. Continue piping meringue until the area is covered.(Refer to diagram below). Gently use an offset spatula to even out as needed. (Refer to Susan’s DVD). Pipe the rest of the mixture into even strips on the other prepared pan. BAKE
Bake at 200°F-(93C°), for 2 ½ hours.

Meringue may be made ahead, and covered and stored for 2 days at room temperature, or wrapped and frozen for up to 2 weeks.