Hazelnut Meringue — crisp hazelnut meringue
Hazelnut meringue is a French baked meringue with ground hazelnuts folded into the whipped egg whites. The result is a crisp meringue with a deep nutty flavour, used as the base for many layered French desserts (notably variants of dacquoise) or eaten alone with cream and fruit.
i. Origin & history
Folded-nut meringues are a foundational element of French patisserie. The technique allows much of the moisture of the nuts to remain during baking, giving a slightly chewier crumb than plain meringue.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 4 egg whites
- 200 g caster sugar
- 100 g ground hazelnuts, toasted
- Pinch salt
- 1 tsp vanilla
iii. Method
- Heat oven to 130 °C.
- Whip egg whites with salt to soft peaks. Add sugar gradually; whip to stiff glossy peaks.
- Fold in ground hazelnuts and vanilla.
- Pipe small rosettes onto a lined tray, or spread into discs.
- Bake 75-90 min until dry and crisp throughout. Cool fully on the tray.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Almond meringue uses almonds. Chocolate hazelnut meringue folds in cocoa. Pistachio meringue uses pistachios for a green tint.
vi. Common questions
What is hazelnut meringue?
Hazelnut Meringue is crisp hazelnut meringue, from french cuisine. The result is a crisp meringue with a deep nutty flavour, used as the base for many layered French desserts (notably variants of dacquoise) or eaten alone with cream and fruit
Where is hazelnut meringue from?
Hazelnut Meringue is from the french dessert tradition; the recipe and history are detailed above.
How long does hazelnut meringue keep?
See the storage note in the Quick facts panel: 2 weeks airtight.