Hazelnut Butter and Coffee Meringues

Hazelnut Butter and Coffee Meringues When you need a “WOW” total show stopper dessert, this is it. Light and airy Hazlenut Butter and coffee Meringues are as wonderful to eat as they are to look at. For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough. Ingredients MAKES ABOUT 24 SERVINGS 1 cup Farm Fresh Nuts Raw Filberts/Hazelnuts ¼ teaspoon kosher salt 4 large egg whites Pinch of cream of tartar ½ cup granulated sugar ¾ cup powdered sugar 2 tablespoons coffee beans, chopped Preparation DO AHEAD: Step 1 Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Step 2 Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside. Step 3 Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes. Step 4 Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter. Step 5 Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2–2½ hours. Turn off heat and let cool in oven. Step 6 DO AHEAD: Meringues can be made 2 days ahead. Store airtight at room temperature..

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Hazelnut: a Valuable Resource
International Journal of Food Engineering Vol. 6, No. 2, December 2020 Hazelnut: A Valuable Resource Raquel P. F. Guiné and Paula M. Reis Correia CI&DETS/ESAV, Polytechnic Institute of Viseu, Department of Food Industry, Viseu, Portugal Email: [email protected], [email protected] Abstract—Hazel (Corylus avellana L.) nutshell is one of the remaining 90% is used for industrial purposes as shelled most consumed and most appreciated nut fruit all over the nuts [7], [8]. world. It is believed to have constituted a basic food in early Similarly, to other nuts, hazelnuts are included in the prehistory, in temperate zones of the globe, such as for dietary guidelines of several countries, due to their high example Europe. Presently the hazelnut production is nutritional content and bioavailability of those nutrients. mainly concentrated on the Black Sea coast of Turkey, but other countries are also important producers, like for Furthermore, the bioactive molecules present in hazelnuts example Portugal, situated on the western Europe, in the have been reported as having several benefits for the Iberian Peninsula. The objective of this work is to make a human health [9]–[11]. review about the worldwide importance of hazelnut, their usages, including gastronomic and industrial applications, II. CONSUMPTION & MAIN USAGES as well as some ways that allow adding value to this fruit, making it an even more valuable resource. The advantages From the Neolithic era, in the regions of Europe and include higher income for produces, lower environmental the Caucasus, hazelnut has been used for human impacts and valorisation of residues improving consumption.
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