Ingredients

Blondie base

1kg Unsalted butter, browned

1.2kg Brown sugar

500g Eggs

1.2kg AM Flour Plain 12.5kg 50026703

500g Chopped hazelnuts, toasted

20g AP Vanilla Special 08.1189

1Ltr 60105400

Meringue topping

100g AP Meringue Powder 1kg 60105341

800g Sugar Caster 15kg 60106007

150g Water

Method

1. Brown the butter over medium heat until nutty and golden; cool slightly.
2. Whisk browned butter with brown sugar and eggs until combined.
3. Fold through AM Flour Plain, toasted hazelnuts and AP Flavour Vanilla.
4. Pour into a lined tray and bake at 160–170°C for 25–30 minutes until just set with a slight wobble.
5. Whisk AP Meringue Powder, Sugar Caster 15kg and water to stiff, glossy peaks.
6. Once the blondie has cooled, pipe or spread meringue over the top in peaks.
7. Lightly torch or grill the meringue until golden before cutting into 50 pieces.