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Hazelnut Meringue Recipe

Meringue with hazelnuts in a mixing bowl being mixed with a spatula.
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?

 Meringue with inside available to see.

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:

  • recipe of Basic Meringue
  • lightly roasted hazelnuts (or any other nut), roughly chopped
  • 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.
The best homemade hazelnut meringue that is light, sweet and crunchy.

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.

Add chopped hazelnut pieces to the whipped meringue.
How to fold in hazelnuts into the meringue with minimal amount of strokes.

Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes (about 15 strokes).
How to fold in hazelnuts into the meringue with minimal amount of strokes.

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.
How to fit a pastry bag with a large french open star till and fill the bag with hazelnut meringue.

Pipe the stars onto parchment lined baking sheet about 20-25 mounts, spacing them about 1 inch to 1.5 inches apart.
Piped out stars of hazelnut meringue on a parchment lined baking sheet.

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.
Spooned out hazelnut meringues on a parchment paper on a wooden table.

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.

How to bake meringues until meringues are lightly golden.

Check out these other Meringue recipes:

 

Hazelnut Meringue 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!
5 from 6 votes

A crispy yet chewy meringue recipe filled with chopped hazelnuts. A great meringue recipe used for cookies, cakes and other desserts.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: meringue cookies
Calories: 30 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 25 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 12" x 18" rimmed sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F with the rack centered.

  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- 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. To check if the hazelnut meringues are done drying, remove one meringue and break it in half. Let cool and check the center. If the center is dry, the meringues are done.

    Turn off the oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.

Nutrition Facts
Hazelnut Meringue Cookies
Amount Per Serving
Calories 30 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Potassium 33mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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..
How to shape two large circles on a parchment paper.
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.

Bake in preheated oven for 2 hours for softer on the inside meringue, and 3 hours for completely dry meringue.
How to top meringue with hazelnuts and bake until your preference.

Hazelnut Meringue - {TWO 9 inch DISKS}

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!
5 from 5 votes

A crispy yet chewy meringue recipe filled with chopped hazelnuts. A great meringue recipe used for cookies, cakes and other desserts.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: meringue cookies
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

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!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Erica

    I am trying to see the method for making the Nutella buttercream but it just links me to the meringue method. Pls advise how to see the method for the buttercream on the Nutella hazelnut meringue cake

    · Reply
  • Olya

    I’ve made these several times and they are simply amazing!
    I would like to make these for an event. How far in advance can I make these meringue cookies? And how would you reccommend storing them?
    Thanks for recipe!

    · Reply
    • Hi Olya!
      This is awesome! thanks for sharing your success! I have made them up to 4-5 days in advance and in my opinion they only get better. They do become more fragile as they become softer on the inside, but still very good. I keep them in a closed box in the fridge and they store just fine. If the meringue is properly made it will not seep syrup or become soggy.

      · Reply
  • You have made my day ! Love hazelnuts and using them this way is completely new level tome ! Thank you so much !

    · Reply

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