Honey comb cream with hazelnut meringue

Serves 6

Ingredients

• 2 egg whites
• 120g (4oz) golden icing sugar, sifted
• 90g (3oz) chopped hazelnuts
• 400ml (14fl oz) double cream
• 120g (4oz) cut honeycomb

Method

1. Preheat the oven to 150C/300F/gas mark 2 and line two baking sheets with baking parchment
2. Put the egg whites and icing sugar in a large bowl and beat with an electric whisk until stiff peaks of white foam are formed. This will take about nine minutes, so a tabletop food mixer is best, although you can use a handheld mixer.
3. Fold the nuts into the meringue. Drop smalll dessertspoonfuls of the mixture on to the baking parchment, 5cm/2in apart. You should fit approximately nine on each sheet.
4. Bake for 30 minutes until very pale brown and slightly cracked. Allow the meringues to cool on the trays, then lift them off the baking parchment.
5. Whip the cream, cut the honeycomb into rough chunks and fold together roughly. Serve spooned over the meringue.

This recipe is by Rose Prince, and is reproduced with kind permission of The Telegraph Magazine.

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