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Romanian mill wheels (chocolate and hazelnut meringues)

Name: Romanian mill wheels (chocolate and hazelnut meringues)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Makes 12
Ingredients: 2 medium free-range egg whites; 145g caster sugar; 1 tsp lemon juice; 50ml double cream; 50g dark chocolate, 70-85% cocoa solids; 20g chopped roasted hazelnuts; You’ll also need; Piping bag with 1cm nozzle

By: Irina Georgescu

Published: 25 Nov 22
Updated: 25 Mar 24

Romanian mill wheels (chocolate and hazelnut meringues)

Food writer Irina Georgescu shares her recipe for traditional Romanian mill wheels, little meringues sandwiched with chocolate cream. “This chic and delicate Christmas treat is baked in many countries throughout Eastern Europe in different shapes and under many names,” says Irina. “It has travelled all the way from Denmark, where it was created a century ago to celebrate the actress Sarah Bernhardt. They bring a charming elegance to the table.”

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Browse more Christmas baking ideas from around the globe.

Easy
December 2022

Test kitchen approved

Makes 12
Hands-on time 35 min. Oven time 40 min

Recipe from Tava by Irina Georgescu (Hardie Grant £27).

Browse more Christmas baking ideas from around the globe.

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Nutrition: per serving

Calories: 104kcals
Fat: 4.5g (2.2g saturated)
Protein: 1.1g
Carbohydrates: 14.8g (14.7g sugars)
Fibre: 0.3g
Salt: trace

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Ingredients

2 medium free-range egg whites
145g caster sugar
1 tsp lemon juice
50ml double cream
50g dark chocolate, 70-85% cocoa solids
20g chopped roasted hazelnuts

You’ll also need

Piping bag with 1cm nozzle

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Method

Heat the oven to 120°C fan/gas ½ and line a baking sheet with baking paper. In a large bowl, whisk the egg whites to soft peaks, then gradually add the sugar and lemon juice until the meringue forms very stiff peaks and the sugar has dissolved. Transfer to a piping bag and pipe 24 meringues of equal size onto the lined sheet. When piping, keep the nozzle very close (around 2mm) to the baking paper, without swirling, lifting slightly to create height. Make them about 3.5cm in diameter. Dip a finger in cold water and gently tuck in any peaks that are sticking out.
Bake for 40 minutes, then turn off the oven and allow the meringues to cool in it for a few minutes with the door left ajar. Transfer to a cooling rack.
Make the filling by heating the cream in a small saucepan. Chop the chocolate finely, place in a heatproof bowl and pour the hot cream on top. Stir well until it looks glossy.