Some of you may have noticed that I’ve been a bit obsessed with anything meringue related for a while and today is no exception, I made some hazelnut meringues. 🙂
They’re such a simple, delicious treat to make. And as a bonus, if you like cookies but not so much the excessive sugar and calories, I find meringues can be a great alternative. These are much lighter than most homemade cookies and only about 55 calories each.
And for a more decadent version, you can also try my chocolate swirl meringues instead.
If you’re struggling with whipping your egg whites
Or a meringue that won’t form peaks… you can check out some of my other posts – like this one – where I’ve shared all my tips on getting it right.
- 1 large egg (white only)
- ¼ tsp lemon juice or vinegar (I usually use cider vinegar)
- 50g granulated or caster sugar
- Pinch of salt
- 30g plain roasted hazelnuts
Cooking time: 50 mins
PREPARE YOUR BOWL, WHISKS AND INGREDIENTS:
- Pre-heat the oven to 120C (248F).
- Wipe your bowl and whisks with a kitchen towel soaked in lemon juice or vinegar. This will get rid of any specks of grease that may be left on there (which can prevent your meringue from whipping properly).
- Separate your egg and discard the yolk (or better yet, keep it for another recipe). Note: the best way to do this without getting any yolks or egg shell in there, in my opinion, is to crack the egg into one hand and let the egg white dribble into the bowl through your fingers.
- Roughly chop the hazelnuts and set aside.
WHIP YOUR MERINGUE:
- Add a quarter teaspoon of lemon juice or vinegar to the egg white.
- Beat your egg white on medium speed, with an electric mixer, until it starts looking frothy and foamy.
- At this point, start adding the sugar little by little along with a pinch of salt. Note: I recommend measuring your sugar before starting and having it ready in a little bowl.
- Keep beating until it forms stiff peaks. Basically the tips of the peaks shouldn’t be floppy and droop back into bowl. They should be standing up. You should also be able to hold the bowl upside down without the content falling out. 🙂
- Add the chopped hazelnuts (keeping a small portion aside to sprinkle on top of the meringues) and carefully fold them in with a spatula. Note: be careful not to over-mix and don’t squish the meringue. You just want to gently stir it in by scraping around the sides of the bowl and folding the batter over.
BAKE YOUR HAZELNUT MERINGUES:
- Line a baking tray with baking paper or a silicone baking mat. Note: I recommend adding a few tiny blobs of meringue underneath to secure the baking paper in place.
- With a spoon or ice cream scoop, add blobs of meringue, leaving a bit of space in between.
- Sprinkle the rest of the chopped hazelnuts on top.
- Place your oven shelf so that it sits lower than the middle. In my experience this helps prevent the top of the meringues from overcooking and browning.
- Bake in a pre-heated oven (120C / 248F) for about 50 minutes.
- Take them out and let them cool down.
- Store your hazelnut meringues in an airtight container at room temperature.
Hope you like them! 🙂