A crispy yet chewy meringue recipe filled with chopped hazelnuts. A great meringue recipe used for cookies, cakes and other desserts.
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.
Prepare meringue according to the recipe.
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.
Carefully, with folding motion (going under, and over) incorporate the 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.
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.
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.
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