Christmas Hazelnut Meringues

7. 10. 2025

Snow meringues made from egg whites are sweet enough on their own. However, if you add hazelnuts to them, they will not only give them a pleasant nutty taste but also reduce their sweetness a little. Plus, they are divinely crunchy!

Ingredients:

• 4 egg whites
• 1 cup of sugar
• 1/8 teaspoon salt
• 1 cup lightly toasted hazelnuts, coarsely chopped + 1/4 cup lightly toasted chopped hazelnuts (to sprinkle over each meringue)

Method:

• Line the back of a 30 x 45 cm baking sheet with baking paper.
• Preheat the oven to 225°F and place the rack in the middle.
• Place the egg whites in a thoroughly cleaned bowl, ensuring that not a bit of the yolk gets into them.
• Add 1 cup of sugar and a pinch of salt to the liquid egg whites and beat on high for about 15 minutes.
• If you are using a hand mixer, this may take 5-10 minutes longer.
• When you start whipping the egg whites, they will be very thick and runny, but as you continue to beat them, they will slowly increase in volume and become glossy and pearly.
• Coarsely chop 1 cup hazelnuts.
• If you plan to put the meringues in a piping bag with a tip, you’ll need to chop the nuts very finely so they don’t clog the tip.
• Add chopped pieces of hazelnuts to the beaten egg whites.
• Carefully fold the hazelnuts into the egg whites with a minimal number of strokes.
• Prepare a decorating bag with a large “open star” tip.
• Fill the bag with hazelnut meringue.
• Place the meringues on the baking paper at a distance of approx. 2.5 – 4 cm from each other, or you can use two spoons instead of a decorating bag.
• Optionally, you can sprinkle the meringues with additional chopped hazelnuts.
• Bake in a preheated oven for 2 hours.
• To check if the meringues are done, remove one and break it in half.
• Let it cool, and check the center.
• If the center is dry, the meringues are ready.
• Turn off the oven and leave the door ajar by inserting a wooden spoon into the crack.
• Allow to cool completely.
• Enjoy your meal!

Similar articles