5 from 4 votes
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}
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

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

Course: Dessert
Cuisine: American
Keyword: meringue cookies
Author: Marina | Let the Baking Begin!
  • 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.
  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.