Hazelnut Meringue Recipe

Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!
Naturally meringue tends to be on the sweet side. The addition of nuts to the meringue though, not only adds a very nice nutty flavor, but also brings down the sweetness of light and airy cookies. These Hazelnut Meringues are definitely my favorite, since I am a big fan of hazelnuts, but you can use this recipe with any kind of nut.
Which nut will you use to make these cookies?

Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

These meringues are great on their own, but you can also use this recipe to make the meringue layer for the Kiev cake, both the original version as well as the Chocolate version.

This is not to say that you couldn’t dip the Hazelnut Meringues in chocolate sauce, or sandwich them with some dulce de leche buttercream; or spread the meringue into a disk and make the Hazelnut Meringue into a layer cake. So many options, so little time!

Hazelnut Meringue

Ingredients:
1 recipe of Basic Meringue
1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
+1/4 cup lightly roasted hazelnuts, chopped – if you would like to sprinkle some on top of each meringue as well.

How to make Hazelnut Meringue

Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.

Prepare meringue according to the recipe.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Meanwhile, roughly chop 1 cup of hazelnuts. If you’re planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the tip.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Add chopped hazelnut pieces to the whipped meringue.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes (about 15 strokes).
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue. You can use a ziplock with just a snipped tip. The opening must be at least 1/2 an inch wide.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Pipe the stars onto parchment lined baking sheet about 20-25 mounts, spacing them about 1 inch to 1.5 inches apart.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

OR use two spoons to spoon the mounts. 

You can make the mounts as even or rough as you want.
Sprinkle meringues with chopped hazelnuts if you wish.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!Bake in preheated to 225F oven for 2 hours.

TIP: To check if the cookies are done baking, take ONE cookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool. 

Tip #2: try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.

Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Hazelnut Meringue Cookies

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 25-30 cookies

Ingredients

  • 1 recipe of Basic Meringue
  • 1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
  • +1/4 cup lightly roasted hazelnuts, chopped - if you would like to sprinkle some on top of each meringue as well.

Instructions

  1. Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.
  2. Prepare meringue according to the recipe.
  3. Meanwhile, roughly chop 1 cup of hazelnuts. If you're planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the tip.
  4. Add chopped hazelnut pieces to the whipped meringue.
  5. Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes.
  6. Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue.
  7. Pipe the stars onto parchment paper in 25-30 mounts, spacing them about 1 inch to 1.5 inches apart OR use two spoons to spoon the meringues. Sprinkle meringues with chopped hazelnuts if you wish. You can make the mounts as even or rough as you want.
  8. Bake in preheated to 225F oven for 2 hours.

Notes

TIP: To check if the cookies are done baking, take ONE cookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.



Tip #2: try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

If you would like to make the meringue into 2 cake layers or disks follow instructions below:

Fill the pastry bag with the prepared meringue.
Draw two 9 inch circles on a parchment paper. Turn the paper over. Set the parchment paper on a 12×18 inch baking pan/sheet..
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!
Now in a swirling motion fill the two 9 inch circles with the meringue, dividing it evenly between the two circles.. Smooth the tops with an offset spatula or a knife. Sprinkle more chopped hazelnuts on top of the meringue disks, if you wish.

Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Bake in preheated oven for 2 hours for softer on the inside meringue, and 3 hours for completely dry meringue.
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Hazelnut Meringue - {TWO 9 inch DISKS}

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: Two 9 inch disks

Ingredients

  • 1 recipe ofBasic Meringue
  • 1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
  • +1/4 cup lightly roasted hazelnuts, chopped - if you would like to sprinkle some on top of each meringue as well.

Instructions

  1. Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.
  2. Prepare meringue according to the recipe.
  3. Meanwhile, roughly chop 1 cup of hazelnuts. If you're planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the tip.
  4. Add chopped hazelnut pieces to the whipped meringue.
  5. Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes.
  6. Fill the pastry bag with the prepared meringue.
  7. Draw two 9 inch circles on a parchment paper. Turn the paper over. Set the parchment paper on a 12x18 inch baking pan/sheet.
  8. Now in a swirling motion fill the two 9 inch circles with the meringue, dividing it evenly between the two circles.. Smooth the tops with an offset spatula or a knife. Sprinkle more chopped hazelnuts on top of the meringue disks, if you wish.
  9. Bake in preheated oven for 2 hours for softer on the inside meringue, and 3 hours for completely dry meringue.

 

If you overmix the meringue with nuts, the meringue will lose too much air and the air pocket will become bigger than they need to be. This will cause the meringues to be darker in color like the ones pictured below. This does not affect the taste much, so this is not a big deal, unless presentation is important to you. Just an FYI.

Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

As seen in