Get Cooking: Hazelnut Meringue with Lemon Curd and Blueberry Salad

Chef Michael Volpe
Executive Pastry Chef, Indiana LIVE Casino

Hazelnut Meringue Ingredients:

• ½ cup egg whites
• ¾ cup granulated sugar
• 1 cup powdered sugar, sifted
• ¼ cup chopped hazelnuts

Hazelnut Meringue Directions:

1. Warm egg whites & granulated sugar over a water bath until sugar is dissolved and mixture is warm to the touch.
2. Whip in a mixer on high speed until thick and cool
3. Fold in powdered sugar
4. Fold in chopped hazelnuts
5. Pipe in desired shapes onto a baking tray lined with parchment paper and dry in a 200 degree oven

Lemon Curd Ingredients:

• 2 whole eggs
• ¾ cup sugar
• ¼ cup lemon juice
• 4 tbs. butter

Lemon Curd Directions:

1. Mix eggs and sugar with a whisk until combined
2. Bring lemon juice to a boil
3. Slowly whisk juice into eggs then return to heat and bring to a boil
4. Remove from heat and whisk in butter

Blueberry Salad Ingredients:

• 1/8 cup orange juice
• 3 tbs. honey
• 1 tbs. Grand Manier
• 3 leaves fresh mint

Blueberry Salad Directions:

1. Place orange juice, honey and grand manier in a sauce pan and reduce until thick.
2. Toss berries and mint with reduction

*Plate up by placing a dollop of lemon curd onto meringue shape and blueberry salad alongside.