Hazelnut Meringue Bombs (Meringue Sandwich Cookies)
Hazelnut meringue bombs are crunchy hazelnut meringue cookies sandwiched with a silky dulce de leche buttercream and rolled in chopped hazelnuts. They are still my favorite dessert in the world.
Love these flavors? Try my Grafskie Razvalinu cake and Hazelnut Meringue Nutella Cake.
Hazelnut Meringue Bombs Recipe
Two hazelnut meringue cookies with a thick layer of dulce de leche custard buttercream in between, rolled in roasted hazelnuts. They take about 40 minutes of hands-on time. The rest is baking, cooling and a night in the fridge.
Why you’ll Love these Hazelnut Meringue Bombs
Here is what makes them worth the overnight wait.
- Crunchy, then melting – the outside stays crisp, and the inside melts in your mouth.
- Toasty hazelnut flavor – roasted hazelnuts in every bite keep the meringue from tasting too sweet.
- Dulce de leche flavor – the buttercream tastes like caramel custard, not like plain butter.
- Ready before the party – they need 6 to 12 hours in the fridge, so you make them the day before.
What Are Meringue Bombs?
Meringue bombs are meringue sandwich cookies: two crisp meringues stuck together with thick custard buttercream, their edges rolled in nuts. I named them bombs because of how much flavor is packed into one small cookie. They taste like a bite of my Grafskie Razvalinu, the hazelnut meringue cake, in a cookie you can hold.
I only kind of like meringue. A thick, styrofoam-like layer of it on a cake is the slice I skip. These are different: crunchy but not hard, sweet but not too sweet, and tender in the middle.
Meringue Bombs vs. Hazelnut Dacquoise
A dacquoise is a nut meringue, usually made with finely ground nuts and baked into thin layers for cakes. The hazelnut meringue here uses roughly chopped hazelnuts, so you bite into crunchy pieces instead of a fine crumb, and it is baked as single cookies.
Ingredients for Hazelnut Meringue Bombs
You’ll make hazelnut meringue for the cookies, a dulce de leche custard buttercream for the middle and an optional chocolate dip. Amounts are in the recipe card at the bottom.
Hazelnut Meringue
- Egg whites: from large eggs. Whipped with sugar, they hold the air that makes the hazelnut meringue light and crunchy. Room-temperature whites whip up faster.
- Granulated sugar: it dissolves into the whites and sets them, so the meringue holds its shape and dries crisp in the oven.
- Kosher salt: just a pinch, so the meringue does not taste flat. I use Morton.
- Cream of tartar: optional, but it makes the meringue sturdier. This mild acid keeps the whipped whites from collapsing, which helps a lot on a humid day.
- Roasted hazelnuts: roasting brings out their flavor and crunch. Walnuts, pecans and almonds work too.
How do I roast hazelnuts?
Spread raw hazelnuts on a baking sheet and roast at 350°F (175°C) for 10 to 12 minutes, until they smell toasty and the skins crack. Wrap them in a kitchen towel while warm and rub, and most of the skins come off. Cool them before chopping. Or buy them already roasted.
Dulce de Leche Buttercream
This is my Dulce de Leche Mousseline Creme, a cooked custard whipped into butter, made in the right amount for these cookies.
- Egg yolks: they thicken the custard and make it rich and smooth. The yolks left from the meringue are perfect here.
- Granulated sugar: just a little, because the dulce de leche is already sweet.
- All-purpose flour: it thickens the custard, so the buttercream is firm enough to hold the cookies together.
- Milk: it turns the yolks into a custard. Whole milk makes the richest one.
- Dulce de leche: canned caramel made from milk and sugar. It gives the buttercream its caramel flavor. Sweetened condensed milk works in its place for a plain vanilla buttercream.
What do I do with the rest of the can?
Move it into a jar with a lid and keep it in the fridge. Use it to fill my Oreshki, or bake my Dulce de Leche Cake. - Unsalted butter: at room temperature, soft enough to dent when you press it but still holding its shape. Butter that is too warm makes a runny buttercream.
- Vanilla extract: pure vanilla rounds out the caramel flavor.
Chocolate Ganache (Optional)
- Heavy cream: hot cream melts the chocolate into a smooth, dippable ganache.
- Chocolate: semisweet chips or chopped chocolate. Valrhona 66% feves melt the smoothest.
How to Make Hazelnut Meringue Bombs
Step-by-step, with photos. Whip and bake the meringue first. While it bakes, cook the custard so it has time to cool, then whip the buttercream and sandwich the cookies.
How to Make the Hazelnut Meringue
Plan for a dry day. Meringue pulls in moisture from the air, and on a rainy day it comes out sticky.
- Heat the oven – to 225°F (105°C) and line a 12×18-inch baking sheet with parchment paper. An oven thermometer shows whether your oven really holds this low heat.
Lower the heat if using a dark nonstick baking sheet
A dark nonstick sheet runs hotter than light aluminum and can brown the bottoms of the meringues. Set it inside a second baking sheet, or lower the oven by about 25°F (15°C). - Separate the eggs – put the whites in a spotless, grease-free mixer bowl. Keep every speck of yolk out of the whites – any fat stops them from whipping. Save the yolks for the buttercream.
My egg whites won’t whip up.
Some fat got in: a bit of yolk, or grease on the bowl or whisk. Start over with fresh whites, and wipe the bowl and whisk with a paper towel dipped in vinegar first. - Whip the meringue – add the sugar, salt and cream of tartar, if using, to the whites and whip on high in a stand mixer for about 15 minutes, or 5 to 10 minutes longer with a hand mixer. It is ready when it is thick, glossy and pearly white, and it balls up around the whisk. Rub a little between your fingers, and you should feel no sugar grains.
Why whip it so long?
The sugar needs time to dissolve fully. Under-whipped meringue does not dry well in the oven, and later it turns soft and sticky once it meets the buttercream.
- Fold in the hazelnuts – roughly chop the roasted hazelnuts, or chop them fine if you are piping through a tip, so they do not clog it. Fold them in with a spatula, going under and over, in fewer than 15 strokes. More folding knocks the air out of the meringue.
- Pipe or spoon – fit a piping bag with a large French star tip and pipe 25 to 30 mounds, 1 to 1½ inches apart. Or drop them with two spoons. Keep them about the same size so they pair up later, and sprinkle the tops with more chopped hazelnuts if you like.
No piping tip?
Use a zip-top bag with a corner cut off. Make the opening at least ½ inch wide, so the hazelnut pieces can pass through. - Bake at 225°F (105°C) – for 2 hours, until the meringues are dry, sound hollow when tapped and lift cleanly off the parchment. Then turn the oven off, prop the door open with a wooden spoon, and let them cool completely inside. Open and close the door gently, since a slam can deflate them.
How do I know they are dry inside?
Take out one meringue, break it in half and let it cool for a few minutes. If the center is dry, the batch is done. If it is sticky, give them more time in the oven.Why did my meringues turn beige?
The oven ran hot. Many ovens drift 25°F (15°C) or more at low settings, so check yours with an oven thermometer. The meringues still taste good, just a little more caramel.
How to Make the Dulce de Leche Buttercream
Cook the custard while the meringue bakes, so it is cool by the time the cookies are ready.
- Whisk the yolks – in a medium saucepan, whisk the egg yolks, sugar and vanilla until smooth, then whisk in the flour until there are no lumps.
- Add the hot milk – bring the milk to a boil and pour it into the yolks a little at a time, whisking after each pour. Adding it all at once can scramble the yolks.
- Add the dulce de leche – whisk it into the custard until most of it dissolves. Any small lumps melt as it cooks.
- Cook the custard – over medium heat, whisking the whole time so the bottom does not scorch, until it thickens and bubbles. Cook about 2 minutes more, until it coats a spoon thickly. Do not keep it boiling much past that, since a starch-thickened custard can thin back out.
- Cool to room temperature – press plastic wrap right on the surface and cool it on the counter, not in the fridge, until it’s cool to the touch, about 68°F (20°C). Cold custard makes the buttercream grainy.
- Whip the butter – whip the room-temperature butter with the whisk attachment on high for about 5 minutes, or 7 to 9 minutes with a hand mixer, until fluffy and almost white. Scrape the bottom of the bowl a few times.
- Add the custard – add the cooled custard in thirds, mixing briefly after each. The custard and butter must be the same temperature, cool to the touch, or the buttercream can curdle.
My buttercream curdled.
Scoop out about a third and warm it in the microwave in 4 to 5 second bursts, stirring after each, just until smooth. Do not let it melt. Mix it back into the rest, and repeat until the whole bowl is smooth.
How to Assemble Hazelnut Meringue Bombs
Wait until the meringues are completely cool. Warm meringues melt the buttercream and slide apart.
- Pipe the buttercream – fill a piping bag or a zip-top bag with the buttercream, or use a spoon. Pipe a thick swirl on the flat bottom of half of the meringues.
- Sandwich them – press a second meringue on top, flat side down, gently. They are fragile and crush easily.
- Roll in hazelnuts – roll the buttercream showing around the middle in chopped hazelnuts.
- Chill overnight – cover and refrigerate for at least 6 hours, and 12 is better. During this rest the meringue soaks up a little moisture from the buttercream, so the outside stays crunchy while the inside turns soft and melting.
Will they get soggy in the fridge?
They soften a little, and that is the point. If they turn mushy or sticky, the meringue was either under-whipped or not dried long enough, or it was a humid day. Properly whipped and dried meringue holds up.
Chocolate-Dipped Meringue Bombs (Optional)
Dip them after they are filled. Use a dark chocolate ganache if you want the look in my photos.
- Make the ganache – pour hot heavy cream over an equal amount of chocolate, let it sit 2 minutes, then stir until smooth.
- Dip the ends – dip one or both ends of each meringue bomb into the ganache and set them on parchment until the chocolate sets.
Marina’s Pro Tips for theBest Hazelnut Meringue Bombs
What I keep in mind every time I make these.
- Bake meringue on a dry day. Sugar pulls water out of humid air, so on a rainy day the shells stay sticky and go soft faster once filled.
- Whip the meringue until it balls around the whisk. That takes about 15 minutes in a stand mixer. Fully dissolved sugar is what keeps the cookies from turning to mush in the fridge.
- Check the oven with a thermometer. At 225°F (105°C), a hot oven browns the meringue and a cool one never dries the centers.
- Let the meringues cool in the oven. With the door cracked, they keep drying as the heat drops, so the centers come out dry all the way through.
- Bring the custard and butter to the same temperature. If one is warmer, the buttercream curdles or turns soupy.
- Give them the overnight rest. Six hours is the minimum. At 12 hours the meringue bombs are crisp outside and melting inside.
How to Serve Meringue Bombs
Serve them cold, straight from the fridge, with tea or coffee. They are just right for a tea party, a holiday cookie tray or a birthday dessert table. For a mixed platter, dip half in chocolate and leave half plain.
Make-Ahead Hazelnut Meringue Bombs
The meringues can be baked up to a week ahead and kept in an airtight container at room temperature. The buttercream keeps covered in the fridge for up to 3 days. Bring it back to room temperature and whip it smooth before piping. Sandwich the cookies the night before you serve them.
How to Store Hazelnut Meringue Bombs
Fridge: covered, for up to 3 days. They are at their best 12 to 24 hours after filling, and they keep getting softer each day.
Room temperature: only the unfilled meringues, in an airtight container away from humidity.
Freezer: the unfilled meringues freeze well, but properly baked meringues keep so well at room temperature that you rarely need to.
The questions readers ask me most about these cookies, starting with soggy and sticky meringues.
Hazelnut Meringue Bombs FAQ
Why Did My Meringue Bombs Get Soggy?
A little softening is part of the recipe. Mushy, sticky cookies usually mean the meringue was under-whipped, not dried long enough, or baked on a humid day. The whipping and baking steps above show what to look for.
Why Are My Meringues Sticky After Baking?
They need more time in the oven, or the air is too humid. Break one open to check the center, and let the batch cool in the turned-off oven so it keeps drying.
Can I Use Other Nuts in the Meringue?
Yes. Walnuts, pecans, almonds and cashews all work. Roast them first and chop them the same way.
Can I Make Meringue Bombs Without Nuts?
Yes. Make my Basic Meringue instead and pipe it the same way. The cookies still soften and melt in the middle after the overnight rest.
Can I Dip Them in Nutella Instead of Chocolate?
Nutella does not set firm the way chocolate ganache does, so the ends stay sticky and messy. For a hazelnut-chocolate filling, try my Nutella Custard Buttercream in the middle instead.
Are Hazelnut Meringue Bombs Gluten-Free?
Not as written. The hazelnut meringue has no flour, but the buttercream custard is thickened with a little all-purpose flour.
How Many Calories Are in a Meringue Bomb?
About 188 calories per meringue bomb, when the recipe makes 15. The full nutrition is in the recipe card at the bottom.
More Meringue Desserts
Four more ways to bake with meringue and custard. For something lighter, try my Cherry Chocolate Pavlova or Meringue Mushrooms.
Made these Meringue Bombs?
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Hazelnut Meringue Bombs (Meringue Sandwich Cookies)
Hazelnut meringue bombs: crunchy hazelnut meringue cookies sandwiched with dulce de leche buttercream. Crisp outside, and they melt in your mouth.
Before you start: the tricky parts are whipping the meringue long enough, drying it all the way, and mixing the custard and butter at the same temperature. The post above walks through each one with photos and fixes.
Ingredients
Hazelnut Meringue
- 4 large egg whites Room temperature
- 1 cup (200 g) granulated sugar
- 1 pinch kosher salt Morton
- ½ tsp (2 g) cream of tartar Optional, for a sturdier meringue
- 1 cup (120 g) roasted hazelnuts Roughly chopped
- ¼ cup (30 g) roasted hazelnuts, chopped For the tops and for rolling the edges
Dulce de Leche Buttercream
- 3 large egg yolks
- 2 Tbsp (25 g) granulated sugar
- 1½ Tbsp (14 g) all-purpose flour
- ¾ cup (180 ml) milk
- ⅓ cup (100 g) dulce de leche About ¼ of a 13.4 oz can
- ⅓ cup (100 g) sweetened condensed milk Instead of the dulce de leche (Note 1)
- 8 Tbsp (113 g) unsalted butter Room temperature (Note 2)
- 1 tsp (5 ml) vanilla extract
Chocolate Ganache (Optional)
- 2-3 Tbsp heavy cream Hot
- 2-3 Tbsp semisweet chocolate chips Or chopped chocolate
- baking sheet 12x18-inch, light aluminum, lined with parchment. Dark nonstick, see Note 3.
- Saucepan Medium
- Stand mixer or hand mixer
- Piping bag Or a zip-top bag
- Large French star piping tip Optional, or spoon the meringue
Instructions
How to Make the Hazelnut Meringue
-
Heat the oven: to 225°F (105°C) and line a 12x18-inch baking sheet with parchment paper. Dark nonstick sheet? See Note 3.
-
Separate the eggs: put the whites in a spotless, grease-free mixer bowl with no trace of yolk (Note 4). Save 3 yolks for the buttercream.
-
Whip the meringue: add 1 cup granulated sugar and 1 pinch kosher salt and, if using, ½ tsp cream of tartar to the whites. Whip on high in a stand mixer for about 15 minutes (5 to 10 minutes longer with a hand mixer), until thick, glossy and balling up around the whisk. Rubbed between your fingers, it feels smooth, with no sugar grains.
-
Fold in the hazelnuts: fold in 1 cup roasted hazelnuts, going under and over, in fewer than 15 strokes. Chop them fine if you are piping through a tip.
-
Pipe or spoon: with a piping bag and a large French star tip, pipe 25 to 30 even mounds, 1 to 1½ inches apart, or drop them with two spoons. Sprinkle the tops with some of the chopped hazelnuts, if you like.
-
Bake at 225°F (105°C): for 2 hours, until dry, hollow-sounding and lifting cleanly off the parchment (Note 5). Turn the oven off, prop the door open with a wooden spoon, and cool the meringues completely inside.
How to Make the Dulce de Leche Buttercream
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Whisk the yolks: in a medium saucepan, whisk 3 large egg yolks, 2 Tbsp granulated sugar and 1 tsp vanilla extract until smooth, then whisk in 1½ Tbsp all-purpose flour.
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Add the hot milk: bring ¾ cup milk to a boil and whisk it into the yolks a little at a time.
-
Add the dulce de leche: whisk in ⅓ cup dulce de leche (or the sweetened condensed milk, Note 1) until mostly dissolved.
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Cook the custard: over medium heat, whisking constantly, until it thickens and bubbles, then about 2 minutes more, until it coats a spoon thickly. Don't boil it much longer.
-
Cool to room temperature: press plastic wrap on the surface and cool on the counter, not in the fridge, to about 68°F (20°C) (Note 6).
-
Whip the butter: with the whisk attachment, whip 8 Tbsp unsalted butter on high for about 5 minutes (7 to 9 with a hand mixer), until fluffy and almost white. Scrape the bowl a few times.
-
Add the custard: add the cooled custard in thirds, mixing briefly after each. Custard and butter must be the same temperature. Curdled? See Note 7.
How to Assemble Hazelnut Meringue Bombs
-
Pipe the buttercream: fill a piping bag or a zip-top bag with the buttercream and pipe a thick swirl on the flat side of half the cooled meringues.
-
Sandwich and roll: press a second meringue on top, gently, then roll the buttercream edge in the remaining chopped hazelnuts.
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Chill: cover and refrigerate for at least 6 hours, ideally 12, before serving (Note 8).
Chocolate-Dipped Meringue Bombs (Optional)
-
Make the ganache: pour 2-3 Tbsp heavy cream, hot, over 2-3 Tbsp semisweet chocolate chips. Let sit 2 minutes, then stir until smooth.
-
Dip the ends: dip one or both ends of each meringue bomb in the ganache and set on parchment until the chocolate sets.
Recipe Notes
1. Sweetened condensed milk: use it in place of the dulce de leche for a vanilla buttercream with no caramel flavor.
2. Butter: room temperature means it dents when pressed but still holds its shape, cool to the touch, about 65-68°F (18-20°C).
3. Dark baking sheets: a dark nonstick sheet runs hotter and can brown the meringues. Set it inside a second sheet, or lower the oven by about 25°F (15°C).
4. Egg whites: any fat, from a speck of yolk or a greasy bowl, keeps the whites from whipping. Wipe the bowl and whisk with a little vinegar first.
5. Doneness: break one meringue open and let it cool for a few minutes. Dry in the center means the batch is done. Open and close the oven door gently.
6. Custard: cold custard makes the buttercream grainy, so cool it on the counter.
7. Curdled buttercream: warm about a third of it in the microwave in 4 to 5 second bursts, stirring, just until smooth. Mix it back into the rest, and repeat if needed.
8. Chill time: the meringue softens slightly as it rests, crisp outside and melting inside. They are best 12 to 24 hours after filling.
9. Yield: 25 to 30 meringues, which make 12 to 15 meringue bombs.
10. Make ahead: baked meringues keep in an airtight container at room temperature for up to a week. The buttercream keeps 3 days in the fridge; bring it to room temperature and whip it smooth before piping.
11. Storage: keep the filled meringue bombs covered in the fridge for up to 3 days. They get a little softer each day.
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I first shared these meringue bombs in 2017, right after making them in my Instagram stories. In October 2026 I rewrote the post with step-by-step photos for the meringue, the buttercream and the assembly, fixes for sticky or soggy meringues, make-ahead and storage notes, an FAQ, and a recipe card with US and metric measurements.
Marina | Let the Baking Begin
Me again. I have made these twice for tea parties. First time as directed and put in the refrigerator. Next day they were soft but still very good., Second time I baked the meringues and froze them until day of the tea and filled before guest arrived. By end of tea they were a little soft. I’ve been making meringues for over 50 years but first recipe i’ve used that had a filling. So for my tea in a couple of days I’m trying these again but this time instead putting the kisses together like a cookie I’m making meringues cups with raised edge and then piping the filling before guest get here. Depending on size they may need a fork. Do you ever freeze your baked meringues.
Hi Sherry!
Yes, meringue freezes fine, but typically if the meringue is properly made and baked it is shelf stable for awhile which makes it unnecessary to freeze.
If the meringue weeps or softens at room temp, it’s a sign that something went wrong and the process needs to be re-examined.
Hi, can I make the meringue cookies ahead of time and freeze them?
Made these bombs this weekend and love them. The only downside is they are at their best when they are just made. When you put them in the fridge they get very soft and soggy, and you can’t even pick them pick anymore. What I would recommend is to not keep the merengues in the fridge, but only the filling. And to assemble only the amount of bombs you need for that moment with the filling and eat it up straight away.
3 and 5 star. Five star for the taste Three star because they got soft over night. They took a lot longer than two hours to bake maybe three hours and they stayed in the oven two hours drying out. They were crispy when I made them. I tasted one before putting in the refrigerator before I went to bed. It was really really good and overnight they got a lot softer they were not crispy. I don’t know how they could possibly stay crispy putting a cream filling in the meringue, but mine did not.
Hi Sherry!
Thank you for sharing your feedback. I’m so happy you liked the taste of these little pastries.
I think based on the information you shared (taking longer to dry than the recipe indicates, softening in the fridge) it sounds like the meringue didn’t come out right. Sometimes when the meringue isn’t whipped to thick, glossy consistency which might take longer than you think,it will soften in the fridge or wheep.
If you do try this recipe again, I wouldn’t rush to stop whipping but continue whipping until the meringue balls around the whisks and goes from super fluffy to fluffy and thick. Hope this helps.
What do you do with the remainder of the can of Dulce De Leche? Can it be frozen?
Love them!!!
Hi there, I wanted to make a double batch of these but have a small oven. Do u think I can bake them on 2 racks one on top of the other? Will it affect it in anyway? I have heat from both the top and bottom of my oven. Thanks
Hi Olesya,
If I were you, I’d probably mix the two cake layers separately and then bake them right after mixing, each.
Made them today and they turned out amazing! Was always afraid to make them, but your recipe was so easy to follow. I didn’t have condensed milk on hand and cream still turned out really good.
Now I can try your other merengue recipes
What a wonderful recipe!!! The flavors are superb and the textures/mouth feel so delicate and light. I made them today and as worried as I didn’t think the dulce de leche filling had enough flavor, but when I put it on the meringues (using hazelnuts) I realized it was perfect. Thanks so much for sharing!
Have you ever dipped into Nutella instead of chocolate? My SIL is crazy for Nutella and this seems like such a great combination! But curious if anyone has tried. Can’t wait to try this recipe and get it perfect for birthdays!
I love the idea of the Nutella flavor, but Nutella won’t set up hard like chocolate so it will stay sticky and probably messy 🙁
Hi Marina
Thank you very much for the great recipe. I have already made the meringue cookies three times and wanted to give them as a gift at Christmas. The first time they worked perfectly. The last two times, the cookies got so soggy after a few hours that all that was left was a sticky mush. The third time, I made the meringue first and stored them in an airtight container for a few days. They were totally dried out, but softened again completely after filling. Do you have any advice on what I might have done wrong? I would love to give them as a gift.
Many greetings
Sabrina
So excited to try these , they look amazing !!
Am I able to make the cream a day in advance and store it in the fridge ?
Hi Ann,
Yes, you can make the cream ahead of time. Keep it covered and refrigerated, then bring to room temperature before using as it will harden in the fridge.
Thank you for this amazing recipe! It was unbelievably good. One of the best I have tasted
Wow! Thank you so much for sharing your feedback, Tina!
Oh my heavens! These might be my new favorite cookies too & I’m like you..not a fan of meringues either!!! Love LOVE love these lightly crispy of so delicious meringue cookies. Not a fan of the bomb word, lol..it reminded me of those fat bombs & I almost skipped it… WOW
It’s ok recipe, it was to sweet for me and to long to make it. Would not make it again. P.s. from one bite you’ll drink a gallon of water right away and I dint put the recommended dose of sugar.
Hi. I’ve made these 3 times now. Why do they turn yellowish color and sticky to the touch even though they are comoletely dry? Also when I put the cream on, they turn marshmallowy and super soft? Please let me know. Thank na!
Hi Irina,
Unfortunately, sometimes the humidity in the air will cause your meringue to become sticky as it sits. But sometimes, it means that the meringue is under-whipped and that’s why it is not drying properly in the oven.
So two things, make sure you’re attempting this on a dry day, and make sure that your meringue is whipped for the proper amount of time, meaning it’s whipped to its proper volume. With meringue (when it has a decent amount of sugar, like this recipe does) I say, when in doubt, whip some more.
Delicious, I made this recipe with cashews in the meringue only. Under ingredients, 8 Tbsp of butter is listed, but in the printable instructions you have 6 Tbsp. How much butter is the correct amount?
This custard buttercream can be made with 6-8 tablespoons of butter. In this particular recipe, I used 8. I’ll specify this in the instructions. Thanks Anna!
Hi, do you have to cool the custard before adding it to the butter?
Yes, the custard needs to be room temperature before adding the butter, so do not refrigerate the custard, otherwise when you add the butter, the cream will be grainy.
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 ?
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?
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.
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))
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…
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 😉
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.
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.
Not this is what I call amazing, girlfriend! You’ve outdone yourself.. Trying these this weekend.
Thank you :*
Make sure to report back, wanna know how it went!
Sweet Heavens ! You were right ! Thank you !
Hehe, I hope you give them a try!