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Cinnamon and hazelnut meringues from Ottolenghi: The Cookbook (page 250) by Yotam Ottolenghi and Sami Tamimi

  • ground cinnamon
  • hazelnuts
  • caster sugar
  • egg whites
  • dark muscovado sugar

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Notes about this recipe

  • Hellyloves2cook on December 25, 2016

    I have never used this technique to make meringues before. Heating the egg whites and the combined sugars over a pan of simmering water in a heatproof bowl and leaving for 8 minutes for the sugars to dissolve stirring occasionally had me a little worried as I thought the egg whites would start to cook and I would end up with something that would be fit for the bin. However I trusted the process and was rewarded with great meringues!

  • Melanie on September 09, 2013

    Cinnamon and hazelnut meringues. Very good - loved the texture and taste of these.

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