Best 8 Hazelnut Meringue Drops Recipes

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Indulge in a delightful culinary journey with our exquisite collection of hazelnut meringue drop recipes. These delicate and airy confections, also known as "Florentines" or "Macaroons", offer a perfect balance of flavors and textures. Made with a combination of whipped egg whites, sugar, and ground hazelnuts, these meringue drops are characterized by their crisp outer shells and chewy interiors. Our article features a variety of recipes to cater to different preferences, including classic hazelnut meringue drops, chocolate-dipped delights, and even gluten-free options. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you in creating these delectable treats. Embark on this sweet adventure and discover the delightful symphony of flavors in every bite of our hazelnut meringue drops.

Here are our top 8 tried and tested recipes!

HAZELNUT MERINGUE COOKIES



Hazelnut Meringue Cookies image

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

Provided by Marina | Let the Baking Begin!

Categories     Dessert

Time 2h20m

Number Of Ingredients 3

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.)

Steps:

  • 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.

Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HAZELNUT MERINGUES



Hazelnut Meringues image

For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 4

1 1/4 cups blanched hazelnuts (6 ounces), toasted
2 large egg whites, room temperature
1 cup confectioners' sugar
Coarse salt

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
  • Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

Nutrition Facts : Calories 131 g, Fat 8 g, Fiber 1 g, Protein 2 g

HAZELNUT MERINGUE DROPS



Hazelnut Meringue Drops image

Categories     Cookies     Egg     Dessert     Bake     Low Fat     Hazelnut     Bon Appétit

Yield Makes about 6 Dozen Cookies

Number Of Ingredients 7

Nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
4 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons cornstarch

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Finely grind hazelnuts in processor. Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff and glossy but not dry. Beat in vanilla extract. Sift cornstarch and remaining 1/4 cup of sugar into small bowl. Sift half of cornstarch mixture over meringue mixture. Using rubber spatula, carefully fold into meringue. Sift remaining half of cornstarch mixture over and fold into meringue. Gently fold in nuts.
  • Working in batches, spoon meringue into large pastry bag fitted with large star tip. Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing 1/2 inch apart. Bake until meringues are light golden brown and set, about 35 minutes. Let meringues stand 5 minutes on baking sheets. Carefully transfer meringues to rack and cool completely. (Can be prepared 2 days ahead. Store in air-tight containers at room temperature.)

HAZELNUT MERINGUES



Hazelnut Meringues image

Provided by Warren Brown

Categories     dessert

Time 30m

Yield 24 meringues

Number Of Ingredients 10

5 ounces hazelnuts, raw or blanched
5 ounces confectioners' sugar, plus 2 ounces confectioners' sugar
1 tablespoon plus 1/2 teaspoon all-purpose flour
4 egg whites
5 ounces extra-fine sugar
Serving suggestion: Frangelico Ganache, recipe follows
1 cup heavy cream
1 vanilla bean or vanilla bean shell
1 to 2 tablespoons Frangelico, a hazelnut liqueur
10 ounces bittersweet chocolate, chop

Steps:

  • Hazelnut powder:
  • Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
  • If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
  • Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
  • Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
  • In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
  • Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
  • Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
  • Serve immediately, or let cool and fill or top with ganache.
  • In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.

STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES



Strawberry-Hazelnut Meringue Shortcakes image

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 5

2 large egg whites
1/2 cup sugar
1/4 cup finely chopped hazelnuts
6 cups fresh strawberries, hulled and sliced
4 cups low-fat frozen yogurt

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper., Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.

Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 74mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.

HAZELNUT MERINGUE SURPRISE



Hazelnut meringue surprise image

Britain's Best Pud entrant, Imogen Bahl, stood out in the under-12 category with this sophisticated dessert

Provided by Good Food team

Categories     Dessert

Time 55m

Number Of Ingredients 10

a little butter for the tins
200g hazelnuts
25g icing sugar
6 egg whites
450g golden caster sugar
1 tsp vanilla extract
½ tsp white wine vinegar
200g plain chocolate , chopped
400ml extra thick double cream
200g raspberries

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
  • While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
  • Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.

Nutrition Facts : Calories 764 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 82 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.18 milligram of sodium

MERINGUE DROPS



Meringue Drops image

If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Food coloring, optional
3/4 cup sugar
White pearl or coarse sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE



Hazelnut meringues with hazelnut praline & chocolate sauce image

A rich, decadent dessert with guaranteed wow-factor

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h40m

Number Of Ingredients 12

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut , ground in a food processor
50g caster sugar
50g hazelnuts
75ml whipping cream
25g golden caster sugar
25g cocoa powder
25g dark chocolate , finely chopped
icing sugar and cocoa powder, to serve

Steps:

  • Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
  • To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
  • Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
  • To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

Tips:

  • Use fresh hazelnuts: Fresh hazelnuts will give your meringue drops the best flavor and texture. If you can't find fresh hazelnuts, you can use roasted hazelnuts, but be sure to toast them yourself so that you can control the flavor and texture.
  • Toast the hazelnuts properly: Toasting the hazelnuts brings out their flavor and makes them more fragrant. Be sure to toast the hazelnuts until they are golden brown and fragrant, but not burned.
  • Use a good quality meringue powder: Meringue powder is what gives meringue drops their light and airy texture. Be sure to use a good quality meringue powder that is made with real egg whites.
  • Whip the egg whites until they are stiff: The egg whites should be whipped until they form stiff peaks. This will help to create a light and airy meringue.
  • Fold in the hazelnuts and sugar gently: Once the egg whites have been whipped, fold in the hazelnuts and sugar gently. Be careful not to overmix, or the meringue will deflate.
  • Bake the meringue drops at a low temperature: Meringue drops should be baked at a low temperature so that they can dry out slowly. This will help to prevent them from cracking.
  • Let the meringue drops cool completely before serving: Once the meringue drops have been baked, let them cool completely before serving. This will help them to set and firm up.

Conclusion:

Hazelnut meringue drops are a delicious and easy-to-make treat that is perfect for any occasion. They are light and airy, with a delicate hazelnut flavor. These cookies are also gluten-free and low in calories, making them a healthier option for those who are watching their weight. With just a few simple ingredients, you can create a batch of hazelnut meringue drops that will be sure to please everyone.

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