Hazelnut Meringue

Introduction

Hazelnut meringue produces crisp, delicate discs that shatter on the tongue—they’re the foundation for pavlovas, a simple afternoon treat, or a component in layered desserts. You whip egg whites with sugar into glossy peaks, fold in toasted hazelnuts, pipe onto parchment, and bake low and slow until they’re pale, dry, and structurally sound. These keep well in an airtight container for days and require only basic equipment.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 100 minutes
• Total Time: 120 minutes
• Servings: 12 meringues (based on 4-inch diameter discs)

Ingredients

• 1 lb (500 g) egg whites
• 1 lb (500 g) superfine sugar
• 1 lb (500 g) confectioners’ sugar
• 1 lb (500 g) skinned hazelnuts, finely chopped

Instructions

1. Whip the egg whites to soft peaks.
2. Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
3. Fold in the confectioners’ sugar and nuts, working carefully to avoid deflating the egg whites.
4. Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
5. Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
6. Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.

Variations

Smaller bite-sized meringues: Use a piping tip half the size and reduce baking time to 45–60 minutes. These work well for plating desserts or gift boxes and bake more evenly.

Chocolate hazelnut meringue: Sift 2 tablespoons of unsweetened cocoa powder into the confectioners’ sugar before folding in, and reduce the hazelnuts by 2 tablespoons to keep the ratio balanced. The cocoa deepens the nuttiness and adds slight bitterness.

Pistachio meringue: Substitute skinned pistachios for hazelnuts in equal weight. The flavor is more delicate and slightly floral; the color will be pale green rather than cream.

Caramelized hazelnut meringue: Toast the chopped hazelnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, before folding them in. Toasting intensifies their depth and adds a subtle roasted edge.

Tips for Success

Ensure your bowl and whisk are completely grease-free. Even a trace of egg yolk or oil will prevent whites from reaching stiff peaks; wipe the bowl with lemon juice or vinegar before starting.

Add the caster sugar slowly. Rushing this step will deflate the foam. Sprinkle it in gradually over 2–3 minutes while whisking continuously—the meringue should stay glossy and thick.

Fold gently and stop early. Overmixing after adding the confectioners’ sugar and nuts will break down the foam. Use a rubber spatula and fold only until no streaks of white sugar remain.

Draw your circles first. Piping guides on the parchment ensure even sizing and help you work faster—the meringue can begin to weep if you waste time sketching circles freehand.

The bake is done when very lightly browned and crisp to the touch. If they’re still soft in the center after 1½ hours, give them another 15–30 minutes. Underbaked meringues will collapse as they cool.

Storage and Reheating

FAQ

Can I make these ahead for a party?

Yes. Bake them up to 3 days in advance and store in an airtight container at room temperature. Assemble with cream or filling no more than 2 hours before serving so the meringues stay crisp.

Why did my meringues turn brown or collapse?

Browning usually means the oven temperature was too high or the bake time was too long. Use an oven thermometer to confirm 250°F accuracy. Collapse occurs if egg whites weren’t beaten to stiff peaks, or if the mixture was overmixed after folding in the sugars and nuts.

Can I use roasted hazelnuts instead of skinned raw ones?

Yes, but the flavor will be stronger and more roasted. Use the same weight and chop them finely so they distribute evenly. Avoid blanched or roasted hazelnuts that are very oily, as excess fat can interfere with the meringue structure.

What’s the difference between caster sugar and superfine sugar?

They are the same thing—superfine sugar is the North American term, caster sugar is the British term. Both are fine crystals that dissolve easily into egg whites.