Zehrs

Ingredients

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Using pencil, draw two 8-inch (20 cm) circles on parchment paper; turn paper over. Place granulated sugar in food processor; process until slightly powdery. Set aside.
2. Place filberts on another rimmed baking sheet. Toast in centre of oven for 8 minutes or until fragrant. Transfer filberts to clean tea towel, leaving oven on. Rub off and discard as much of the filbert skins as possible. Cool filberts to room temperature. Place in food processor; pulse on and off until finely ground. Do not over-process. Set aside.
3. In bowl and using electric mixer, beat egg whites and cream of tartar until they form soft peaks. Beat in sugar, 1 tbsp (15 mL) at a time, continuing to beat until mixture forms glossy peaks. Using metal spoon, fold in ground filberts. Divide mixture evenly between two circles on parchment paper. Using back of spoon, spread to even thickness. Bake in centre of oven for 20 minutes or until crisp on outside and very light golden in colour. Cool on wire rack to room temperature. Meanwhile, in heatproof bowl set over (not in) simmering (not boiling) water, melt chocolate; set aside to cool.
4. In bowl, whip cream until stiff peaks form. Transfer half of whipped cream to another bowl. Fold cooled melted chocolate into one bowl of whipped cream until well-combined and an even colour.
5. Gently peel parchment paper way from meringues. (Some bits may stick to paper.) Place one meringue on serving plate. Spread chocolate-whipped cream mixture on top in even layer. Top with other meringue. Spread reserved plain whipped cream over top in even layer. Place strawberries on top. In microwave safe custard cup, heat jam on MEDIUM (50%) heat for 1 minute or until melted; gently brush over berries. Sprinkle with spice grinder. Serve immediately, or chill for up to 2 hours before serving.

Chef's Tips

Filbert is another name for hazelnut. Hazelnuts and chocolate have a natural affinity, but if you prefer you can use an equivalent weight of almonds to flavour the meringues.

Use superfine (fruit powdered) sugar instead of granulated sugar, if you have it on hand. No need to process!