Hazelnut meringues

Meringues are a French favorite of mine. The delicate crunch, that first sweet bite… it’s everything a treat should be.

Meringues are such a festive and special dessert and, in my mind, always take me away to winter, snowflakes, snow caps, and other such fun things. That’s probably why I always think of them before the holidays.

And, please, don’t find them to be intimidating: they are a cinch to whip up in a standing mixer or if you have a handy, light whisk like this new one from JosephJoseph.

{ps. they call it a Whiskle because it doubles as a bowl scraper, making sure you get every last bit of those egg whites and batters out of the bowl and onto the baking sheet).

Tip: You can add hazelnut spread or chocolate sauce to flavor these meringues. Or a fruit jam, if you are not overly fond of chocolate.

Hazelnut meringues

AuthorAuthor: Saffron & Honey

Light and airy, these hazelnut meringues are the perfect sweet treat.

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Prep TimePrep Time 15 minutes minutes

Cook TimeCook Time 1 hour hour

Total TimeTotal Time 1 hour hour 15 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients  

• 4 egg whites
• 1 cup fine white sugar
• 1 teaspoon cream of tartar
• 2 tablespoons chocolate sauce or hazelnut spread or both

Instructions 

• Preheat oven to 300F. Separate the egg whites and put them in a large (very clean and dry) bowl. Whisk on high speed until stiff peaks form.
• Keep whisking, and slowly add in the sugar, a couple of tablespoons at a time. Make sure it is fully incorporated before adding more. Once all the sugar is added, add the cream of tartar and whisk for another 4-5 minutes until the meringue is stiff and glossy. Scrape down the bowl,
• Line a baking sheet with baking/wax paper. Form meringue spheres of whatever sizes you like on the baking paper. Dot with hazelnut to chocolate sauce, if using, and swirl in with a spatula or a knife.
• Reduce the oven temperature to 250F and bake for 30-40 minutes (depending on the size of your meringues) until crisp to the touch. Turn off the oven, but leave the meringues to cool inside for another 30 minutes.

// JosephJoseph provided products for my consideration.