Hazelnut meringue cake variations: To make mini meringues, use ground hazelnuts or pistachios in the meringue mixture and shape it into ovals with 2 spoons, placing them on baking sheets lined with parchment paper. Bake for 50–60 minutes. Dip the base of each meringue in melted chocolate and sandwich pairs together with a mixture of 2⁄3 cup Greek-style yogurt or ricotta cheese and 2⁄3 cup whipped reduced-fat cream. • For a chocolate and chestnut meringue cake, melt 90 g good-quality dark chocolate in a bowl set over a saucepan of hot water. Spread it over the flat side of one meringue and leave to set. Mix 1 can (199 ml) sweetened chestnut purée with 1 cup cooking cream, and spread over the chocolate. Top with the other meringue, and decorate with chocolate curls.
Per serving: 332 calories, 9 g protein, 9 g total fat, 1 g saturated fat, 109 mg cholesterol, 55 g total carbohydrate, 49 g sugars, 3 g fibre, 75 mg sodium
Hazelnuts have excellent levels of copper and magnesium and also provide thiamine, potassium, vitamin B6, folic acid, phosphorus and zinc.