Nordic-style Meringue Nocciola
From the foundersAlexander Eriksson·Founder & CEO
A fantastic meringue dessert with crunchy toasted sunflower seeds that give a lovely nut-free hazelnut flavour, topped with smooth milk chocolate cream.
Ingredients
4 servings
- 4 stegg white
- 2 dlcaster sugar
- 100 gsunflower seeds (toasted for a nut-free 'nocciola' flavour)
- 160 gMilk chocolate bar 160g Marabou
- 2.5 dldouble cream
How to make it
- 1
Preheat the oven to 125°C fan. Draw four circles on a sheet of baking paper.
- 2
Whisk the egg whites to stiff peaks in a spotlessly clean bowl. Add the caster sugar a little at a time, whisking constantly, until you have a glossy, firm meringue.
- 3
Quickly toast the sunflower seeds in a dry frying pan until they smell nutty and turn golden. Leave to cool completely.
- 4
Gently fold half the toasted sunflower seeds into the meringue mixture.
- 5
Spoon the meringue into the circles on the baking paper and smooth the surface slightly.
- 6
Bake in the middle of the oven for about 60-70 minutes until the meringues are dry on the surface and lift easily off the paper. Leave to cool.
- 7
Melt the milk chocolate over a bain-marie and let it cool to room temperature.
- 8
Whip the cream until fluffy and gently fold in the melted chocolate to make a soft chocolate cream.
- 9
Top the meringues with the chocolate cream and scatter over the rest of the toasted sunflower seeds before serving.
Kitchen tips
- Make sure the bowl and whisk are completely grease-free when whisking the meringue, otherwise it won't rise.
- Well-toasted sunflower seeds taste surprisingly similar to hazelnuts (nocciola).
AI-generated content. Always verify ingredients and allergen information yourself.
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