Hazelnut meringues

Cooking method:

  • Prep Time: 10 mins
  • Cook Time 1h 30 mins
  • Total time: 1h 40 mins
  • Skill Easy
  • Serves 12 people

Hazelnut meringues

TIP: Can also be drizzled with plain chocolate if desired.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy

Recipe tags


  • 2 large eggs whites
  • 100g golden caster sugar
  • 25g chopped hazelnuts
  • 150g double cream

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Preheat oven to 120°C/Fan 110°C . Line a baking sheet with parchment and set aside

  • Step 2

    Assemble the hand mixer attachment on the power base, then install the whisk.

  • Step 3

    In a medium bowl, add the egg whites. Press power to begin whisking on speed 1, the gradually increasing to speed 5. Whisk until stiff peaks are formed.

  • Step 4

    Gradually whisk in the caster sugar one tablespoon at a time. Attach the hand mixer attachment to the power base then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Fold in hazlenuts.

  • Step 5

    Spoon 12 dollops of meringue onto baking tray.

  • Step 6

    Bake in preheated oven for 1 hour 30 minutes or until meringues can be lifted from tray without sticking. Turn off oven and leave door ajar until the meringues are cold.

  • Step 7

    In a medium sized bowl, place cream. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power to begin whisking, starting on speed 1 and slowly increasing to speed 3 until stiff.

  • Step 8

    Sandwich meringues together with cream, serve straight away.