Hazelnut Meringue Recipe (2024)

July 28, 2017

  • 5 from 7 votes
    • #Basics / How-to
    • #Cookies
    • #Dessert
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Naturally, meringue tends to be on the sweet side. Adding nuts to the meringue adds a lovely nutty flavor and brings down the sweetness of the light and airy cookies. These Hazelnut Meringues are my favorite since I am a big fan of hazelnuts, but you can use this recipe with any nut.
Which nut will you use to make these cookies?

Hazelnut Meringue Recipe (1)

These meringues are great on their own, but you can also use this recipe to make the meringue layer for the Kyiv cake, both the original and the Chocolate versions.

This is not to say that you couldn’t dip the Hazelnut Meringues in chocolate sauce, sandwich them with some dulce de leche buttercream, or spread the meringue into a disk and make the Hazelnut Meringue into a layer cake. So many options, so little time!

Wonder what the best way to serve these cookies is? Sandwich them with this delicious Nutella Buttercreamor regular mousseline cream and get the most delicious Hazelnut Meringue Bombs.

Hazelnut Meringue

See the detailed recipe and ingredients at the bottom of the post


  • egg whites from large eggs
  • granulated sugar
  • salt
  • lightly roasted hazelnuts (or any other nut), roughly chopped
  • lightly roasted hazelnuts, chopped – if you would like to sprinkle some on top of each meringue as well.

How to make Hazelnut Meringue (overview)

  1. Line the back of a 12in x 18in a sheetpan or a cookie sheetwith parchment paper. Preheat oven to 225F.
  2. Whip the egg whites and sugar until thick, white, fluffy, and very shiny.Hazelnut Meringue Recipe (2)
  3. Meanwhile, roughly chop 1 cup of hazelnuts. If you plan to pipe your meringue with a piping tip, you must chop the hazelnuts very fine so they do not clog up the tip.
  4. Add chopped hazelnut pieces to the whipped meringue.Hazelnut Meringue Recipe (3)
  5. Carefully, with folding motion (going under and over), incorporate the hazelnuts into the meringue with minimal strokes (about 15).Hazelnut Meringue Recipe (4)
  6. Fit a pastry bag with a large French open star tip and fill the bag with hazelnut meringue. You can use a ziplock with just a snipped tip. The opening must be at least 1/2 an inch wide.Hazelnut Meringue Recipe (5)
  7. Pipe the stars onto a parchment-lined baking sheet about 20-25 mounts, spacing them about 1 inch to 1.5 inches apart.Hazelnut Meringue Recipe (6)
  8. OR use two spoons to spoon the mounts.You can make the mounts as even or rough as you want.
    Sprinkle meringues with chopped hazelnuts if you wish.Hazelnut Meringue Recipe (7)
  9. Bake in preheated to 225F oven for 2 hours.

    TIP:To check if the cookies are done baking, takeONEcookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.

    Tip #2:try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.

    Hazelnut Meringue Recipe (8)

If you would like to make the meringue into 2 cake layers or disks, follow the instructions below:

  1. Fill the pastry bag with the prepared meringue.
    Draw two 9-inch circles on parchment paper. Turn the paper over. Set the parchment paper on a 12×18-inch baking pan/sheet.Hazelnut Meringue Recipe (9)
  2. 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.
  3. Bake in a preheated oven for 2 hours for softer meringue on the inside and 3 hours for completely dry meringue.

Hazelnut Meringue Recipe (10)

Check out these other Meringue recipes:

  • Hazelnut Meringue Cake – A delicious meringue cake!
  • Hazelnut Meringue Bombs – Crunchy hazelnut meringue and Dulce de leche buttercream.
  • Meringue Cookies – A classic meringue cookie recipe.


Hazelnut Meringue Cookies

Hazelnut Meringue Recipe (11)

5 from 7 votes

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

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: Ukrainian

Keyword: meringue cookies

Calories: 30 kcal

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 25 cookies


  • 4 largeegg whites
  • 1cupgranulatedsugar
  • 1/8teaspoonsalt
  • 1cuplightly roasted hazelnutsor pecans/walnut/pistachio, roughly chopped

To sprinkle on top

  • 1/4cuplightly roasted hazelnutschopped - if you would like to sprinkle some on top of each meringue as well.


Make the Hazelnut Meringue

  1. Prep:

    Line the back of a 15" x 21" rimmed sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F with the rack centered.

  2. Make the Meringue

  3. Prepare meringue according to the recipe. Or follow the directions below.

    Into a thoroughly cleaned, absolutely grease-free bowl, add the 4 large egg whites.

    Add 1 cup granulatedsugar and a 1/8 teaspoon salt to the liquid egg whites and whip on medium-high speed for about 15 minutes. Or until the meringue balls around the whisk, looks thicky, fluffy and very shiny.

    If using a handheld mixer this might take about 5-10 minutes longer.

  4. Chop the hazelnuts: Meanwhile, roughly chop 1 cup lightly roasted hazelnuts. If you plan to pipe the meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the pipnig tip.

  5. Sift: Add the chopped nuts to a mesh sieve and sift the finer nut pieces out. Use those fine pieces for something else. Use the large pieces left inside the strainer in the next step

  6. Add the hazelnuts to the meringue and carefully fold them in. Go under, and over with the spatula to incorporate the hazelnuts into the meringue with a minimal amount of strokes.

How to pipe/shape the meringues (small mounds, or disks)

  1. To pipe the meringue into mounds or a disk use either a 16-inch large piping bag or two teaspoons.

    If using a piping bag, fit it with a large French open star tip and fill the bag with hazelnut meringue. Twist the open end closed.

  2. To shape the meringue mounds:

    Pipe the meringues onto prepared parchment paper in 25-30 mounts, spacing them about 1 - 1.5 inches apart.

    Or use the two-spoon method - scoop the meringue with one spoon and scrape it off onto the parchment with the other spoon.

    Sprinkle meringues with 1/4 cup lightly roasted hazelnuts you wish. You can make the mounts as even or rough as you want.

    Bake in a preheated oven at 225F for 2 hours. To check if the hazelnut meringues are done drying, remove one meringue and break it in half. Let it cool and check the center. If the center is dry, the meringues are done.

  3. To make the disk-shaped meringue (9-inch round)

    Draw two 9-inch circles on the prepared parchment paper. Turn the paper over. Set the parchment paper on an upside-down 15" x 21" baking pan/sheet.

    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. If you wish, sprinkle more chopped hazelnuts on the meringue disks.

    Bake in a preheated oven for 2 hours for softer meringue and 3 hours for completely dry meringue.

  4. Turn off the oven, leave the door ajar by putting a wooden spoon in the crack. Allow to completely cool.

Nutrition Facts

Hazelnut Meringue Cookies

Amount Per Serving

Calories 30Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Potassium 33mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin C 1mg1%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.


Hazelnut Meringue Recipe (12)

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French, Italian, Egg White, Hazelnuts, Meringue

Marina | Let the Baking Begin

Hazelnut Meringue Recipe (13)

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Erica

    I am trying to see the method for making the Nutella buttercream but it just links me to the meringue method. Pls advise how to see the method for the buttercream on the Nutella hazelnut meringue cake

    · Reply

    • Marina | Let the Baking Begin

      Here’s the link – https://letthebakingbegin.com/2017/08/nutella-custard-buttercream/

      · Reply

  • Olya

    I’ve made these several times and they are simply amazing!
    I would like to make these for an event. How far in advance can I make these meringue cookies? And how would you reccommend storing them?
    Thanks for recipe!

    · Reply

    • Marina | Let the Baking Begin

      Hi Olya!
      This is awesome! thanks for sharing your success! I have made them up to 4-5 days in advance and in my opinion they only get better. They do become more fragile as they become softer on the inside, but still very good. I keep them in a closed box in the fridge and they store just fine. If the meringue is properly made it will not seep syrup or become soggy.

      · Reply

  • You have made my day ! Love hazelnuts and using them this way is completely new level tome ! Thank you so much !

    · Reply

    • Marina | Let the Baking Begin

      Wait until you see what else you can make with these! Check out the new post in about 30 minutes 😀

      · Reply


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Hazelnut Meringue Recipe (2024)


How do you know when meringue is mixed enough? ›

You can't overbeat meringue – It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that it is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

How do you know when meringue is whipped enough? ›

If you need your meringue to have stiff peaks, you whisk it until the little peaks stand straight up from the whisk when you lift it out of the bowl, and the meringue doesn't fall out of the bowl when you turn it upside down.

How do you know when meringue are beaten enough? ›

Gradually add the sugar, 1-2 tbsp at a time until it is all incorporated and the peaks become glossy. Continue beating until the foam forms stiff peaks and all of the sugar has been dissolved. To test if the sugar has dissolved, rub the beaten meringue between your thumb and forefinger.

How long should I mix my meringue? ›

Once sugar has fully dissolved, remove the bowl from heat and whisk with a hand mixer or stand mixer on high until stiff peaks form, about 5-7 minutes. 5. Add vanilla extract and whip for 10-30 more seconds to incorporate.

What happens if you over mix meringue? ›

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

What can I do with runny meringue mixture? ›

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

What ruins a meringue? ›

Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.

How high should you beat meringue? ›

Don't overbeat egg whites. (Overbeaten egg whites will look hard, lumpy or dry). When whipping egg whites, always start your mixer on low medium-low to medium speed. Beat them until foamy and increase the speed to medium-high and then to high.

Can I over beat meringue? ›

If you are making a meringue, you want the egg whites beaten to stiff peaks, but still glossy. If you overbeat them, they will lose that glossy sheen and become “dry” looking.

Should you whisk meringue fast or slow? ›

Lots of macaron video tutorials such as this will tell people to whip in medium speed at the start instead of high speed. This supposedly will create a stronger meringue with tinier bubbles, which would reduce the chances of getting a hollow macaron.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Which meringue is the hardest to make? ›

Italian Meringue Recipe

This type of meringue is commonly known as the most challenging of the three to master, but with the right technique you can create delicious desserts topped with this fluffy Italian treat. Like most meringue recipes, Italian meringue starts with sugar, water and egg whites.

Should meringue mixture be runny? ›

Perfect peaks

A lot of people wonder “why is my meringue runny?” It's all in the whisking. The ideal point to whisk to is stiff peak, where the whites stand in a rigid point that doesn't fall back down on itself when the beaters are lifted.

What should whisked meringue look like? ›

Continue to whisk again; the whites will become very stiff and when tested the peak will hold its vertical position and not fall over on itself. This is known as the 'stiff peak' stage and is the required consistency for meringues and for sweet soufflés where the egg whites are meringued.

Why is my meringue mixture still runny? ›

Here's what you can do: Whisk the mixture longer: One common reason for runny meringue is not whisking the mixture enough. To fix this, continue whisking the meringue for up to 15 minutes. This extended whisking time will help stiffen up the mixture and give it the desired consistency [1].


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