I think this is the best meringue recipe I ever find ever, using the Swiss meringue method .. its so delicious ..and the cook book is so highly recommend too , Ottolenghi - The Cook Book .. !! Let's have a try but not recommend to bake this during summer time because a long hour of using the oven, try bake during winter only, it will. keep your room warm :))
Cinnamon & Hazelnut Meringue
Source : Ottolenghi - The Cookbook
200gr free-range egg white (about 7)
260 gr superfine sugar
140 gr dark brown muscovado sugar
1/2 tsp ground cinnamon
30 gr unskinnd hazelnuts, coarsely chopped
Pre heat the oven 225 F
Fill a medium saucepan with water and bring it to a light simmer
Place the egg white and both sugars in a heatproof bowl large enough to sit on top of the pan. Put in over the simmering water, making sure it doesn't actually touch the water, and leave it there about 10 minutes, stirring occasionally , until the mixture is quite hot (105F) and the sugar have dissolved into the whites.
Pour the whites into the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed. Work the meringue about 8 minute, until the mix has cooled completely . When ready, it should be firm and glossy, and keep its shape when you lift a bit with spoon.
Sprinkle with cinnamon over the meringue mix and use a rubber spatula to fold it in gently.
Line a flat baking sheet or 2 depending on their size with parchment paper.
Have ready 2 large kitchen spoon. Use one of them to scoop up a generous spoonful of the meringue and the other to scrape this out onto the line pan, sprinkle with hazelnut
Place in the oven and bake for 1 1/4 to 2 hours. To check, poke them gently inside and look underneath . The meringue should be nice and dry underneath and still a little soft in the center.
Remove from the oven and leave to cool. Store in a dry place, but not the fridge, the meringue will keep for a few days.