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Hazelnut meringues with berries

Chewy, crunchy hazelnut meringues served with berry coulis and fresh cream.
Servings: 8


Hazelnut Meringues

  • 140 g hazelnuts
  • 4 egg whites
  • 225 g unrefined caster sugar
  • drop of vanilla essence
  • 1/2 teaspoon white wine vinegar

To serve


  • Toast the hazelnuts for 10 minutes at 180c. Rub off the skins if necessary and roughly crush.
  • Whisk the egg whites in a very clean bowl until soft peaks, then gradually beat in the sugar, vanilla essence and white wine vinegar until very stiff.
  • Dollop the meringue onto a baking paper-lined tray and sprinkle with hazelnuts.
  • Bake at 180c for 35 minutes and allow to cool completely before removing from the baking paper.
  • Serve with berry coulis or compĂ´te and dollops or drizzles of cream.


Adapted from Memories with Food