Hazelnut Meringue Bombs Recipe

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!Hazelnut Meringue Bombs – Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is definitely going to be a memorable dessert experience. Believe me!

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

Ok guys, by the amount of pictures in this post you might figure out that this recipe is no joke. I might’ve gotten a little picture happy from the excitement and included too many, but I really, really want you to make them. Like, today. Because, I just realized that this is my most favorite dessert in the world. Plus, they only take about half an hour of hands on time.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

I mean, when I put this thing together for the first time I was absolutely blown away. This is coming from someone who kind of likes meringue, but not a whole lot. If there was two cakes offered and one of them had one of those thick styrofoam-like layers of meringue, I would probably not choose that one.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

Because meringue should be like these cookies, crunchy but not too much. Sweet but not tooth achingly sweet. Tender, but not soft. And this recipe is all of those. The Hazelnut Meringue Bombs, as I called them, are feathery light, super nutty, and crunchy with a meltaway texture.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

When they absorb some of the creme that they’re sandwiched with, the structure of the meringues transforms into an incredible concoction that is kind of hard to describe and really needs to be experienced to understand. Their outside is still nice and crunchy, but the inside, especially if you don’t use nuts in the meringue, just sort of melts away. I do like them with nuts though, to me they take the cookies from a solid 10, to a good 15.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

If you’re not into nuts, that is ok too, because regardless – the texture that they acquire from the cream is what makes them amazing. The Hazelnut Meringue Bombs are extremely fragile and need to be handled with care, because they crush easy.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

I know everyone’s making berry and fruit desserts in the summer, but the meringue hates moisture that comes with rainy weather, so right now is the perfect time to make these Hazelnut Meringue Bombs.

To everyone that watched me make them in my Instagram story, thank you for patiently waiting. Here is the exact recipe and proportions.

The instructions might seem long, but that is just because I go into detail. In reality they come together pretty quick. It takes about 15 minutes to whip up the meringue, and in that time I usually cook the custard. Then I pop the meringue in the oven and when the custard has cooled, it takes about 10 minutes to whip the butter and add the custard. Then may be another 10 minutes to pipe the creme and sandwich the cookies, after the meringue has baked and cooled.
If you follow the recipe instructions step by step, you should have no trouble at all.

Hazelnut Meringue Bombs

Yield: 12-15 cookies

Ingredients for Hazelnut Meringue: 
4 egg whites
1 cup sugar
Pinch of salt
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.

Make the Hazelnut Meringues following the Recipe HERE. Use the directions for making the individual cookies and not the cake disks. Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

You can make the cookies with basic meringue, and sprinkle the nuts on top. Or you can make the hazelnut meringue and still sprinkle some more hazelnuts on top. OR you can make the hazelnut meringue and not sprinkle them with hazelnuts on top. The choice is yours.
Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

Now make the Dulce De Leche Mousseline Creme to sandwich the meringues.

Dulce De Leche Mousseline Creme

Ingredients: 
3 egg yolks
2 Tbsp granulated sugar
1 1/2 Tbsp all-purpose flour
1/4 can (3.5 oz) dulce de leche (add regular sweetened condensed milk, if you would rather not have the caramel flavor)
3/4 cups milk
8 Tbsp unsalted butter, room temperature
1 tsp vanilla extract

Prepare the Dulce De Leche Mousseline Creme with the amount of ingredients indicated above, following the instructions HERE.

Dulce de Leche Mousseline Cream - this pastry cream fluffed up with butter is used to frost cakes, sandwich meringues and adorn other desserts. Dulce de Leche gives the classic custard flavor a bit of a flavor boost. | By Let the Baking Begin!

Fill a ziplock bag with the creme, or use a spoon to add the creme to the cookies.

Pipe a good amount on the bottom part of half of the meringues, Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

then press the other half on top.
Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

The process is the same regardless of what kind of meringue you use to make these cookies.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

Roll the exposed part of the frosting in some chopped nuts.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!
Refrigerate the sandwiched cookies for at least 6 hours, or better yet – 12 hours before consuming. Consume within 24 hours for best flavor profile.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

If you wish, you can dip the ends of each meringue into some melted chocolate, or chocolate ganache.
To make the chocolate ganache, pour 2-3 tablespoons of hot cream over 2-3 tablespoons of chocolate chips in proportions of 1:1. Let sit for 2 minutes then stir until smooth.

Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!
After about 12 hours you will have the most amazing Hazelnut Meringue Cookies  you would have ever tried. Now sit back and enjoy!

Hazelnut Meringue Bombs Recipe

5.0 from 2 reviews
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Cook time:
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Recipe type: Dessert
Serves: 12-15 cookies

Ingredients

Ingredients for Hazelnut Meringue

  • 4 egg whites
  • 1 cup sugar
  • Pinch of salt
  • 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.

Ingredients for Dulce De Leche Mousseline Creme

  • 3 egg yolks
  • 2 Tbsp granulated sugar
  • 1½ Tbsp all-purpose flour
  • ¼ can (3.5 oz) dulce de leche (add regular sweetened condensed milk, if you would rather not have the caramel flavor)
  • ¾ cups milk
  • 8 Tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract

Instructions

How to make Hazelnute Meringue

  1. Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.
  2. Into a thoroughly cleaned, absolutely grease free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.
  3. Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color.
  4. 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.
  5. Add chopped hazelnut pieces to the whipped meringue.
  6. Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes. (under 15 strokes).
  7. Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue.
  8. Pipe about 25 - 30 stars, 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.
  9. Bake in preheated to 225F oven for 2 hours. Turn off oven and allow to cool in the oven.

How to make the Dulce De Leche Mousseline Creme

  1. To a medium sized sauce pot add 3 egg yolks, 2 Tbsp granulated sugar, 1 tsp of vanilla extract and whisk until smooth.
  2. Add 1.5 Tbsp flour and whisk until smooth again.
  3. Heat ¾ cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.
  4. Add ¼ can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.
  5. Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 2 minutes past boiling point.
  6. Whip 6 Tbsp room temperature butter on high speed for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.
  7. Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
  8. If the creme seems to have curdled or the butter particles are not whipping, but curdling when you add the custard, take ⅓ of the cream and heat in the microwave in 4-5 second intervals, mixing after each, until the cream is smooth. Make sure not to overheat the creme or it will run. Now add this smooth creme to the rest of the cream. Keep doing this until the creme looks smooth.
  9. Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.

Assemble

  1. Fill a ziplock bag with the creme, or use a spoon to add the creme to the cookies.
  2. Pipe a good amount on the bottom part of half of the meringues, then press the other half on top.
  3. The process is the same regardless of what kind of meringue you use to make these cookies.
  4. Roll the exposed part of the frosting in some chopped nuts.
  5. Refrigerate the sandwiched cookies, covered, for at least 6 hours, or better yet - 12 hours before consuming. Consume within 24 hours for best taste profile.
  6. If you wish, you can dip the ends of each meringue into some melted chocolate, or chocolate ganache.

To make the chocolate ganache, 
pour 2-3 tablespoons of hot cream over 2-3 tablespoons of chocolate chips in proportions of 1:1. Let sit for 2 minutes then stir until smooth.

Bon Appetit & Happy Pinning

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Hazelnut Meringue Bomb - Combination of Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream creates an explosion of flavor, that is going to be a memorable dessert experience. Believe me! | By Let the Baking Begin!

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Comments

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  • Sweet Heavens ! You were right ! Thank you !

    · Reply
  • Not this is what I call amazing, girlfriend! You’ve outdone yourself.. Trying these this weekend.

    · Reply
  • Jenny

    These look amazing! I love everything about this recipe…and can’t wait to try it.
    Although I’m interested as to why the cookies need to be refrigerated. I thought its a BIG no, no for безе because they loose their texture and crunchness and become like mush.

    · Reply
    • Hi Jenny,
      Properly dried meringue does not ooze or loose it’s texture whether its refrigerated or not. If the meringues were not sandwiched with the creme, they would stay just as crunchy the next day – you just got to keep them in an airtight container. But since we DO add the creme, they become just slightly less crunchy, just enough that it is easier to eat them and they do not have the styrofoam texture, and do not completely fall apart as you bite into them. I think you can kind of tell from the pictures.
      Does that makes sense?

      The ones that become mush when refrigerated, are probably not properly dried or made.

      · Reply
  • Yanna

    These look heavenly! But I’m afraid to try them since I live in a very humid area. 🙁 not sure if I should give it a try and still see if they will come out great…

    · Reply
    • They are really good, so I would give them a try. Even if they fail, you will be out of a couple eggs and only a cup or so of nuts 😉

      · Reply
  • Marina

    These are really good! I don’t ever comment, but when I saw your story on Snapchat making these, I knew I had to try them. I’ve made them 3 times already , and everyone loves them- especially my husband I’ve used walnuts instead of the hazelnuts too and they’re still delicious. They’re almost like a deconstructed version of графские развалины.

    · Reply
    • Hi Marina!
      I’m so glad you liked them! They’re so easy to get hooked on lol.
      That is exactly what these are, only I like that you’re able to hold them mess free in your hands. I have made this recipe into a cake and it was awesome, but somehow when I could hold the ‘bomb’ in my hand and eat it it tasted better. Not sure how to explain why lol.

      It’s like eating food out of your favorite plate – somehow it tastes better))

      · Reply
  • Lili

    Hi. I made these few times it’s a hit or miss for me not sure what I am doing wrong
    They turn out dark in color yet not crunchy especially if I leave them in cold over overnight they get soft Any suggestions ?

    · Reply
    • Hi Lily,
      What kind of mixer are you using? Are you using a handheld mixer? If you’re using a handheld you will need to increase the mixing time. Could it be that the meringue is not whipped enough? If the meringue is not whipped enough it can be soft. Or if the bowl was not thoroughly cleaned and had a trace of grease, or egg yolk, it might not whip well too and cause the meringue to not be good. Any of those sound like they might be the reason?

      · Reply

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