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Hazelnut Toffee Meringues with Butterscotch Sauce and Bananas

 


Hazelnut Toffee Meringues with Butterscotch Sauce and Bananas

Prep Time ~ 40 mins Cooking Time ~ 45 mins
Approx Cost ~ £4.50 Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~ The cooked meringue nests can be made ahead of time if stored in an airtight container, for up to 3 days.

For the meringues:

2 egg whites

100g / 4oz soft brown sugar

50g / 2oz roughly chopped hazelnuts (optional)

 

For the butterscotch sauce:

This makes plenty and you might have some left over, but it keeps in the fridge for weeks.

50g /2oz butter

75g / 3oz soft brown sugar

50g / 2oz sugar, caster or granulated

125g / 4 ½ oz golden syrup

100ml / 3 ½ floz single cream

¼ tsp vanilla essence

 

To serve:

200ml / 7floz whipped cream

2 - 3 bananas

 

Method

  • Line a baking tray with parchment paper. Preheat the oven to 150C, Gas mark 2.
  • To make the meringues, in a clean dry bowl, whisk the egg whites and brown sugar for about 5 minutes until they are a pale beige colour and hold a stiff peak.
  • Using a tablespoon, place 6 dollops of meringue on a baking tray lined with parchment paper.
  • Spread each one out to a circle about 8 or 10cm / 3 - 4 inch in diameter, and make a slight hollow in the centre. Scatter the meringues with hazelnuts (if using).
  • Place in the preheated oven and cook for 45 minutes or until they feel crisp on the outside and come away from the paper.
  • Turn off the oven and allow the meringues to cool down gradually.
  • Meanwhile make the butterscotch sauce. Place all the ingredients in a small saucepan. Melt slowly, stirring, then simmer for about 2 or 3 minutes until smooth. Set aside.
  • To serve: place a meringue nest in the centre of a plate, top generously with whipped cream, arrange the sliced banana attractively on top and drizzle with the butterscotch sauce.