• 4 extra large egg whites
• 1 cup + 2 tbsp sugar
• 1 tsp ground cloves
• ½ cup hazelnuts
• 4 bananas
• ½ cup coarse raw sugar

Equipment

• kitchen butane torch
• stand mixer with paddle attachment
• piping bag & large star tip

Roast Hazelnuts (not demonstrated in the video)

1. Preheat oven to 300º - 320º
2. Spread nuts onto a sheet pan and roast 30 minutes, or until golden-brown
3. Allow to cool, then chop coarsely

Make Clove Spiced Meringue

1. In the bowl of a stand mixer, whip egg whites to medium peaks on high speed
2. Reduce speed to medium and start to add sugar in three stages until it is well blended and resembles marshmallow fluff consistency
3. While the mixer is running, use the butane torch to lightly heat the base of the mixing bowl (this helps melt the sugar crystals)
4. With the mixer on low speed (or turned off), add ground cloves and whip until evenly distributed and mixture has formed stiff peaks
5. Transfer to a piping bag fitted with a large star tip

Brûlée Bananas

1. On a cutting board, slice bananas on a long bias in three segments to reveal their insides
2. Dip the cut sides in raw sugar. Place on a heat-proof plate
3. Use butane torch to brûlée, moving the flame evenly back and forth over the sugar coating until caramelized and golden

Pipe & Brûlée Meringue

1. Pipe meringue onto plates
2. Torch the tops of the meringue with a blow torch and top with brûléed bananas
3. Sprinkle hazelnuts over the dessert and serve