Hazelnut Meringue

Why You’ll Love This Recipe

Hazelnut Meringue is a delightful balance of textures and flavors. The meringue is light and crispy on the outside with a soft, chewy center, while the hazelnuts provide a nutty contrast that enhances the sweetness of the meringue. The meringue itself is easy to make, requiring just a few basic ingredients, and the hazelnuts add a sophisticated touch to this simple yet elegant dessert. Whether you’re making it for a special occasion or as a treat for yourself, Hazelnut Meringue is sure to impress with its airy texture and delicious nutty flavor.

Ingredients

• 4 large egg whites

• 1 cup (200g) granulated sugar

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon white vinegar

• 1/2 cup (60g) hazelnuts, toasted and roughly chopped

• 1/4 teaspoon salt

• Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

   • Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and lightly grease it or use a silicone baking mat.

2. Toast the hazelnuts:

   • Place the hazelnuts on a baking sheet and toast them in the preheated oven for about 10-12 minutes, or until they’re golden and fragrant. Remove from the oven and let them cool slightly. Once cooled, roughly chop the hazelnuts and set aside.

3. Prepare the meringue:

   • In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add the granulated sugar, a little at a time, while continuing to beat. Once all the sugar is added, increase the speed to high and continue beating until the meringue forms stiff, glossy peaks. This may take about 5-7 minutes.

   • Add the vanilla extract, white vinegar, and salt to the meringue and beat for another minute until fully incorporated.

4. Fold in the hazelnuts:

   • Gently fold the chopped hazelnuts into the meringue using a spatula. Be careful not to deflate the meringue; you want to preserve its light texture.

5. Shape the meringue:

   • Spoon or pipe the meringue onto the prepared baking sheet, forming small nests, individual portions, or a large round, depending on your preference.

6. Bake the meringue:

   • Bake the meringue in the preheated oven for 1 to 1.5 hours, or until the meringue is dry, crisp, and easily lifts off the parchment paper. The color should be light golden brown.

   • Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This helps prevent cracking.

7. Serve:

   • Once the meringue has cooled, dust it with powdered sugar if desired, and serve. You can enjoy it as is or pair it with whipped cream, fresh berries, or chocolate sauce for added indulgence.

Servings and Timing

• Servings: 6-8

• Prep time: 15 minutes

• Cook time: 1-1.5 hours

• Total time: 2 hours

Variations

• Chocolate Hazelnut Meringue: Drizzle melted chocolate over the meringue or fold in cocoa powder with the hazelnuts for a chocolatey twist.

• Fruit Topping: Top the meringue with fresh berries, such as raspberries, strawberries, or blueberries, for a refreshing addition.

• Pistachio Meringue: Replace the hazelnuts with pistachios for a different nutty flavor.

• Mini Meringues: Pipe the meringue into small bite-sized portions to create individual meringues for a fun and elegant dessert.

Storage/Reheating

• Storage: Store leftover meringue in an airtight container at room temperature for up to 2-3 days. Meringue is best enjoyed fresh, but it can still be crisp and delicious if stored properly.

• Freezing: Meringue can be frozen for up to 1 month. To freeze, place the cooled meringues on a baking sheet and freeze them until solid, then transfer to an airtight container.

• Reheating: To restore crispness, reheat the meringues in a low-temperature oven (around 250°F or 120°C) for about 10-15 minutes.

FAQs

Can I make meringue without vinegar?

Yes, the vinegar helps stabilize the meringue, but if you don’t have it, you can omit it. Just make sure to beat the egg whites well until stiff peaks form.

Can I use other nuts instead of hazelnuts?

Absolutely! You can substitute hazelnuts with almonds, pistachios, or even walnuts for a different flavor.

Why is my meringue not stiff?

Make sure the bowl and beaters are completely clean and free from grease. Also, avoid any yolk in the egg whites, as it will prevent them from whipping properly. Be patient, as the sugar needs time to incorporate.

Can I make the meringue ahead of time?

Yes, you can make the meringue and store it in an airtight container at room temperature for 1-2 days. If you make it ahead, avoid adding any toppings until you’re ready to serve.

Can I use a stand mixer to make meringue?

Yes, a stand mixer is perfect for making meringue as it saves time and effort. Use the whisk attachment and start at medium speed, gradually increasing to high speed.

Conclusion

Hazelnut Meringue is an elegant and delicious dessert that’s perfect for any occasion. Its light, airy texture paired with the nutty crunch of hazelnuts makes it a sophisticated treat that’s both satisfying and unique. Whether you’re serving it as a standalone dessert or with whipped cream and fruit, Hazelnut Meringue will surely be a hit with anyone who loves sweet, nutty desserts. Enjoy it as a delightful way to end any meal!

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