Hazelnut Meringue

Picture of Hazelnut Meringue



  • 4 each egg whites
  • pinch 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


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 whip 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.

< Back to Recipes