Hazelnut Toffee Meringues with Butterscotch Sauce and Bananas
Hazelnut Toffee Meringues with Butterscotch Sauce and Bananas
![]() | ![]() |
![]() | ![]() |
![]() | ![]() |
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.