Hazelnut Egg White Meringue

Introduction

You whip 1 lb (500 g) of egg whites to stiff peaks, fold in two kinds of sugar and finely chopped hazelnuts, then pipe the mixture into ½-inch-thick discs. A low 250°F (120°C) bake dries them out over 1½ to 2 hours, giving you crisp meringue layers that work well for make-ahead desserts or holiday baking.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 16

Ingredients

• 1 lb (500 g) egg whites
• 1 lb (500 g) superfine sugar
• 1 lb (500 g) confectioners' sugar
• 1 lb (500 g) skinned hazelnuts, finely chopped

Instructions

1. Whip the egg whites to soft peaks.
2. Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
3. Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
4. Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
5. Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
6. Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.

Variations

• Replace the skinned hazelnuts with the same weight of skinned almonds for a milder nut flavor and a slightly firmer, drier bite.
• Toast the skinned hazelnuts before chopping them if you want a deeper roasted flavor and a darker, nuttier finish.
• Pipe smaller discs instead of large rounds to make individual portions; you get more crisp edges and a shorter bake time.
• Pipe the mixture into rectangular slabs instead of circles if you plan to cut neat layered dessert portions; the shape is easier to stack and slice.

Tips for Success

• Use a very clean bowl and whisk for the egg whites, since any fat will make it harder to reach full volume.
• Add the caster sugar gradually so the foam stays stable and can build to stiff peaks instead of collapsing.
• Chop the hazelnuts finely, but stop before they turn oily or paste-like.
• Keep the piped spiral close to ½ inch thick all the way across so the center and edges dry evenly.
• Bake until the meringue feels dry and lifts cleanly from the parchment; if it sticks, it needs more time.

Storage and Reheating

Store the cooled meringue in an airtight container at room temperature with parchment between layers. It keeps well for up to 5 days.

Do not refrigerate it. The fridge adds moisture and softens the crisp texture.

For longer storage, freeze it in a rigid airtight container for up to 1 month. Thaw at room temperature in the container so condensation stays off the surface as much as possible.

If the meringue softens, reheat it in a 200°F (95°C) oven, uncovered, for 10 to 15 minutes. Let it cool completely before serving or storing again.

FAQ

Can you use regular granulated sugar instead of superfine sugar?

Yes. Pulse it briefly in a food processor to make it finer, since large crystals dissolve more slowly and can leave the meringue gritty.

How fine should the hazelnuts be?

You want small, even pieces, not whole chunks and not nut paste. Finely chopped nuts fold in more evenly and weigh down the meringue less.

Why did the meringue lose volume when you folded in the confectioners’ sugar and nuts?

That usually happens if you fold too aggressively or add everything too quickly. Use broad, gentle folds and stop as soon as the mixture is combined.

Can you make the meringue discs ahead of time?

Yes. Bake and cool them completely, then store them airtight at room temperature so they stay crisp until you need them.