Best 6 Hazelnut Meringues Recipes

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Indulge in the delightful symphony of flavors with our collection of hazelnut meringue recipes. These culinary masterpieces are a harmonious blend of crispy meringue and the nutty richness of hazelnuts. Whether you prefer classic meringues, delicate dacquoise layers, or a luxurious semifreddo, our recipes have something to satisfy every palate.

Embark on a culinary journey starting with our classic hazelnut meringues. With a crisp exterior and a soft and chewy center, these meringues are a timeless classic. For a more sophisticated treat, try our hazelnut dacquoise, a French pastry featuring layers of meringue and hazelnut buttercream.

If you're looking for a frozen delight, our hazelnut meringue semifreddo is the perfect choice. This frozen dessert combines meringue, whipped cream, and roasted hazelnuts for a symphony of textures and flavors. And for those who love a touch of elegance, our hazelnut meringue cake is a showstopper. With layers of meringue, hazelnut cream, and fresh berries, this cake is a feast for the eyes and the taste buds.

Let's cook with our recipes!

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 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.

CHOCOLATE HAZELNUT MERINGUES



Chocolate Hazelnut Meringues image

A rich chocolate-hazelnut filling is featured in these delicious meringues - a tempting French dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 40

Number Of Ingredients 6

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 cup finely chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
  • Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
  • Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.

Nutrition Facts : Calories 140, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 25 mg

HAZELNUT MERINGUES



Hazelnut Meringues image

Add a nutty taste to meringue cookies with hazelnut - delicious baked dessert to serve a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 6

1/4 cup hazelnuts (filberts)
1/4 cup powdered sugar
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup superfine sugar
1/8 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Place hazelnuts in single layer on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until skins begin to loosen and hazelnuts turn golden brown.
  • Remove hazelnuts from oven; place on towel. Wrap towel around hazelnuts; let stand 10 minutes. Rub hazelnuts with towel to remove as much skin as possible.
  • In food processor bowl with metal blade, combine hazelnuts and powdered sugar. Process until fine powder forms. Set aside.
  • Reduce oven temperature to 200°F. Line cookie sheets with parchment paper. In large bowl, beat egg whites with electric mixer at medium speed until foamy. Beat in cream of tartar. Increase speed to high; beat until soft peaks form. Slowly beat in superfine sugar. Continue beating until egg whites are glossy and stiff. Beat in almond extract. Quickly fold in nut powder.
  • Place meringue mixture in large decorating bag or resealable gallon plastic bag fitted with 1/2-inch open star tip. Pipe meringue into star shapes onto paper-lined cookie sheets.
  • Bake at 200°F for 1 1/4 to 1 1/2 hours or until crisp. Cool on cookie sheet for 15 minutes or until completely cooled. Gently remove from parchment paper.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 0 mg, Sugar 3 g

HAZELNUT MERINGUES WITH LEMON CREAM AND BLOOD ORANGE SYRUP



Hazelnut Meringues with Lemon Cream and Blood Orange Syrup image

Provided by Paul Connors

Categories     Dairy     Egg     Nut     Dessert     Bake     Lemon     Winter     Hazelnut     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 15

Lemon Cream:
3/4 cup fresh lemon juice
1 teaspoon unflavored gelatin
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons plus 2 teaspoons grated lemon peel
3 large eggs
3 large egg yolks
3/4 cup sugar
1 cup chilled whipping cream
Meringues:
7 large egg whites
1 1/4 cups sugar
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
Powdered sugar
Blood Orange Syrup

Steps:

  • For lemon cream:
  • Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts. Whisk eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mixture. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk constantly until mixture is thick and thermometer registers 140°F for 3 minutes, about 8 minutes total. Remove from over water. Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves. Chill until curd cools to room temperature, stirring often, about 30 minutes. Beat cream in large bowl until medium peaks form. Fold whipped cream into curd. Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
  • For meringues:
  • Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
  • Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14x10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
  • Place 12 meringue triangles on work surface. Top each with 1/4 cup lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.

HAZELNUT BUTTER AND COFFEE MERINGUES RECIPE - (4.7/5)



Hazelnut Butter and Coffee Meringues Recipe - (4.7/5) image

Provided by á-114543

Number Of Ingredients 7

1 cup skin-on hazelnuts
1/4 teaspoon kosher salt
4 large egg whites
Pinch of cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons coffee beans, chopped

Steps:

  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, about 10 to 12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside. Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes. Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter. Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2½ hours. Turn off heat and let cool in oven. DO AHEAD: Meringues can be made 2 days ahead. Store airtight at room temperature.

Tips:

  • Use fresh, high-quality hazelnuts for the best flavor.
  • Toast the hazelnuts before using them to enhance their flavor and aroma.
  • Use a food processor or blender to finely grind the hazelnuts if you don't have a nut grinder.
  • Make sure the egg whites are at room temperature before whipping them.
  • Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam.
  • Add the sugar slowly, a little at a time, while continuing to beat the egg whites.
  • Continue beating the egg whites until they are stiff and glossy and form soft peaks.
  • Fold in the ground hazelnuts gently until they are evenly distributed.
  • Use a piping bag or spoon to shape the meringues and place them on a parchment paper-lined baking sheet.
  • Bake the meringues at a low temperature for a long time to dry them out and prevent them from browning.
  • Let the meringues cool completely before storing them in an airtight container.

Conclusion:

Hazelnut meringues are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make perfect hazelnut meringues that will impress your friends and family. So next time you are looking for a special dessert, give these hazelnut meringues a try. You won't be disappointed!

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