Hazelnut Meringues Recipe

Name: Hazelnut Meringues
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 4 large egg whites; 1 cup (200g) caster sugar; Light Brown Sugar; 1 cup (100g) finely ground hazelnuts

These delightful hazelnut meringues are the perfect way to use up leftover egg whites! Inspired by Ainsley Harriott, this recipe creates light, crisp, and nutty meringues that are sure to impress. While the original recipe suggests an hour bake time, we recommend a longer bake for extra-large, perfectly crisp meringues. Get ready for a delightful treat!

Prep Time 20 mins

Cook Time 70 mins

Calories 211.6 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hazelnut Meringues

4 large egg whites
1 cup (200g) caster sugar
Light Brown Sugar
1 cup (100g) finely ground hazelnuts

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How to Make Hazelnut Meringues

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup (200g) of caster sugar, beating until the mixture is glossy and smooth.
Add 1/2 cup (100g) of light brown sugar and beat for 1 minute. Gently fold in 1 cup (100g) of finely ground hazelnuts.
Spoon the meringue mixture onto the prepared baking sheet, creating mounds of your desired size (Note: larger meringues require a longer baking time).
Bake in the preheated oven for 70-90 minutes, or until the meringues are crisp and dry. Larger meringues will take longer. Let them cool completely on the baking sheet before serving.