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  • PREP: 10 Minutes
  • COOK: 30 Minutes
  • TOTAL: 40 Minutes
  • SERVINGS: 16



  • 4 Egg Whites
  • Pinch of Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 1 cup Granulated Sugar
  • 1 1/3 cup Whole Almonds, toasted
  • 1 1/3 cup Hazelnuts, toasted and skins removed

Hazelnut Meringue

A crispy and chewy goûter (snack). Ugly but good!


Preheat oven to 300°F and line a baking sheet with parchment paper or Silpat.

Pulse the toasted almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.

In a large mixing bowl of a stand mixture with whisk attachment, beat the egg whites on low-medium speed until they start to foam.

Add a pinch of salt, cinnamon and vanilla extract.

While beating the egg, add the sugar slowly until you obtain stiff, glossy peaks.

Fold in the chopped nuts with a spatula. Gently combine.

Portion with a medium-sized scooper and place on the lined baking sheet.

Bake for approximately 30 minutes, turning halfway, or until tops are golden.

Allow to cool on the baking sheet before removing.


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