This delicious Hazelnut Meringue is a quick and easy treat that’s perfect for any occasion! With its light, crispy texture, and nutty flavor, you can easily customize it by using your favorite nuts. Enjoy a delightful dessert that’s sure to impress your family and friends!
Ingredients Needed:
- 4 large egg whites
- 200g (1 cup) granulated sugar
- Pinch of salt
- 100g (1 cup) lightly roasted hazelnuts, roughly chopped (or any other nut)
- Extra chopped hazelnuts for topping (optional)
How To Make Hazelnut Meringue Recipe?
- Prepare the Baking Sheet: Line the back of a 12in x 18in (30cm x 45cm) sheet pan or cookie sheet with parchment paper and preheat the oven to 225°F (110°C).
- Whip the Egg Whites: In a large mixing bowl, whip the egg whites with a pinch of salt until thick, white, fluffy, and very shiny. Gradually add the granulated sugar and continue whipping until the mixture is stiff and glossy.
- Chop the Hazelnuts: Roughly chop 100g (1 cup) of lightly roasted hazelnuts. If you plan to pipe the meringue, chop the hazelnuts finely to prevent clogging the piping tip.
- Incorporate Hazelnuts: Gently fold the chopped hazelnuts into the whipped meringue using a folding motion (going under and over) for about 15 strokes.
- Pipe or Spoon the Meringue: Fit a pastry bag with a large French open star tip or use a ziplock bag with a snipped tip (at least 1/2 inch wide). Pipe the meringue onto the prepared baking sheet, making 20-25 mounts spaced about 1-1.5 inches apart. Alternatively, use two spoons to drop the meringue mounts onto the sheet.
- Add Toppings: If desired, sprinkle the tops of the meringues with extra chopped hazelnuts.
- Bake: Place the baking sheet in the preheated oven and bake for 2 hours until the meringues are dry and crisp.
Recipe Tips:
- Use Fresh Egg Whites: Make sure your egg whites are fresh and at room temperature for better whipping. Older egg whites may not whip up as well.
- Avoid Grease: Ensure your mixing bowl and whisk are clean and free from any grease or fat, as this can prevent the egg whites from reaching their full volume.
- Gradually Add Sugar: Add the granulated sugar slowly while whipping the egg whites. This helps to create a stable and glossy meringue.
- Chop Hazelnuts Finely: If you plan to pipe the meringue, chop the hazelnuts very finely so they won’t clog the piping tip.
- Bake Low and Slow: Bake the meringues at a low temperature for a longer time. This ensures they dry out properly, making them crisp and light.
How To Store Leftovers?
- Refrigerate: First, let the leftover Hazelnut Meringues cool until they reach room temperature. Once cooled, store them in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze the meringues for up to 1 month. After freezing, thaw them at room temperature before serving.
Nutrition Facts:
- Calories: 876 kcal
- Total Fat: 47g
- Saturated Fat: 15g
- Cholesterol: Not specified
- Sodium: 0.29g
- Potassium: Not specified
- Total Carbohydrate: 110g
- Dietary Fiber: 4g
- Sugars: 103g
- Protein: 10g
Try More Nigella Lawson Recipes:
- Nigella Lemon Meringue Cake
- Nigella Nutella Cake
- Nigella Lemon Poppy Seed Cake
- Nigella Chocolate Fondant Recipe
Nigella Hazelnut Meringue Recipe
Description
This delicious Hazelnut Meringue is a quick and easy treat that’s perfect for any occasion! With its light, crispy texture, and nutty flavor, you can easily customize it by using your favorite nuts. Enjoy a delightful dessert that’s sure to impress your family and friends!
Ingredients
Instructions
- Prepare the Baking Sheet: Line the back of a 12in x 18in (30cm x 45cm) sheet pan or cookie sheet with parchment paper and preheat the oven to 225°F (110°C).
- Whip the Egg Whites: In a large mixing bowl, whip the egg whites with a pinch of salt until thick, white, fluffy, and very shiny. Gradually add the granulated sugar and continue whipping until the mixture is stiff and glossy.
- Chop the Hazelnuts: Roughly chop 100g (1 cup) of lightly roasted hazelnuts. If you plan to pipe the meringue, chop the hazelnuts finely to prevent clogging the piping tip.
- Incorporate Hazelnuts: Gently fold the chopped hazelnuts into the whipped meringue using a folding motion (going under and over) for about 15 strokes.
- Pipe or Spoon the Meringue: Fit a pastry bag with a large French open star tip or use a ziplock bag with a snipped tip (at least 1/2 inch wide). Pipe the meringue onto the prepared baking sheet, making 20-25 mounts spaced about 1-1.5 inches apart. Alternatively, use two spoons to drop the meringue mounts onto the sheet.
- Add Toppings: If desired, sprinkle the tops of the meringues with extra chopped hazelnuts.
- Bake: Place the baking sheet in the preheated oven and bake for 2 hours until the meringues are dry and crisp.
Notes
- Use Fresh Egg Whites: Make sure your egg whites are fresh and at room temperature for better whipping. Older egg whites may not whip up as well.
- Avoid Grease: Ensure your mixing bowl and whisk are clean and free from any grease or fat, as this can prevent the egg whites from reaching their full volume.
- Gradually Add Sugar: Add the granulated sugar slowly while whipping the egg whites. This helps to create a stable and glossy meringue.
- Chop Hazelnuts Finely: If you plan to pipe the meringue, chop the hazelnuts very finely so they won’t clog the piping tip.
- Bake Low and Slow: Bake the meringues at a low temperature for a longer time. This ensures they dry out properly, making them crisp and light.
Nigella Hazelnut Meringue Recipe