Hazelnut Meringues

Posted: September 29, 2026

I love baking meringues. It requires some patience since they need to be in the oven for no less than 2 hours, but that doesn’t stop me! These hazelnut meringues are crisp on the outside, tender on the inside, and packed with nutty flavor. Plus, they’re naturally gluten-free and make a stunning homemade gift or elegant dessert accompaniment.

Crispy, Nutty Hazelnut Meringue Cookies

Using my easy French meringue recipe as the base for these hazelnut meringues, you can bet on airy meringues as the perfect sweet bite for anyone who loves light desserts with a satisfying crunch.

Each bite is bursting with toasted hazelnut flavor and delicate sweetness.
An easy, hands-off recipe that mostly requires patience while they dry in the oven.
Comes together with simple pantry ingredients and no complicated techniques!

Recipe Ingredients

You can also follow my French meringue recipe to make these meringues and then fold in the chopped hazelnuts before baking. It’s as easy as that! Despite it being incredibly straightforward, don’t forget to check the recipe card below for the full details.

hazelnuts – whole hazelnuts, roasted and chopped for that signature nutty flavor and crunch. Be careful not to grind them too finely
egg whites – the base of any meringue, providing structure and that airy texture. Be sure not to let any egg yolk (fat) into the egg white mixture or the meringue foam won’t form stiff peaks
superfine sugar – to stabilize the egg whites and create a glossy, stiff meringue
powdered sugar – for a delicate, smooth texture that keeps the meringues light

BAKING TIP: I always use Wilton piping nozzles. For this recipe, I used a smooth nozzle.

How To Make Hazelnut Meringues Cookies

Roast the hazelnuts at 180°C for 10-12 minutes. Rub off the skins using a kitchen towel, let cool completely, then pulse into small pieces (don’t over-process or you’ll get hazelnut paste!).

Make the meringue. In a clean, grease-free bowl, beat egg whites with granulated sugar until stiff and glossy. Gently fold in the powdered sugar, then fold in the chopped hazelnuts until evenly distributed.

Pipe and bake. Transfer the mixture to a piping bag fitted with a round nozzle and pipe onto a parchment-lined baking sheet. Bake at 100°C for 2 hours until completely dry and crisp.

BAKING TIP: The meringues are done when they lift easily from the parchment. If they’re still sticky, give them another 15-20 minutes.

The importance of degreasing equipment and tools

Whether you’re making French meringue, Italian meringue, or Swiss meringue, make sure all of your equipment is completely grease-free before starting by wiping it with lemon juice.

This includes your mixing bowl, spatula, whisk, small bowls, and even your hands. Even the smallest amount of grease can prevent the egg whites from whipping properly.

Storing Hazelnut Meringues

Never store meringues in an airtight container, as this will make them soft and tough. Any moisture must be able to escape. Moisture is disastrous for meringues, which is why you cannot store them in the refrigerator or freeze them. They will (partially) melt when thawed.

I often store meringues in a cardboard cake box. The moisture remaining in the meringues can escape, but moisture from the air won’t penetrate them. This is absorbed by the cake box. This way, your meringues will stay fresh for at least 1-2 weeks.

Can I freeze these hazelnut meringues?

I don’t recommend it. Due to the moisture, they will melt when thawed. Therefore, you cannot store them in the refrigerator either.

Delicious Meringue Recipes

If you love the crisp outer shell and soft, chewy center of these meringues, I highly recommend treating yourself to these other meringue-favorites:

What To Make With Leftover Egg Yolks

Don’t toss your egg yolks when separating your eggs. Instead, set them aside and use them to make tasty desserts, pies and tarts, frostings and fillings, and other sweet treats, including:

How do I separate the eggs for making meringues?

There are various methods for separating egg yolks and egg whites. Here are a few you can try:

The Shaking Method: Carefully break the egg in half and ‘shake’ the yolk from one half of the eggshell into the other while letting the egg white run out. You need three bowls for this: one bowl for the ‘clean’ egg whites, one bowl for the yolks, and the last bowl over which you work.

Yolk Fishing Method: Break the egg over the bowl you are working with and let it fall into the bowl; the yolk must remain intact. Using a piece of eggshell, or your hand cupping your fingers, fish the yolk out of the egg white and place it in the separate bowl for the yolks. The clean egg white goes into the bowl for the egg whites, and you repeat this process.

Hand as a Sieve: You will need one extra bowl, unless you manage to break the egg with one hand over the other. So, you break an egg over a bowl, making sure again that the yolk remains intact. You pour this egg over your hand, spreading your finger slightly but not too much. You catch the yolk with your hand and let the egg white drip into a second small bowl. You do need quite a lot of bowls for this method and it gets a bit time-consuming.

Plastic Bottle Method: Crack an egg into a bowl or onto a somewhat deep plate and use the plastic bottle to suck the yolk out of the egg white. Just squeeze the bottle briefly, hold it over the yolk, stop squeezing, and the bottle does the rest. Then you pour the yolk into another small bowl.

Egg Separator Method: This is a type of sieve in which you catch the egg you break. The yolk is caught by the sieve and the egg white drips out through the sides. It’s a great tool to have in the kitchen.

Do these hazelnut meringues use a French meringue recipe?

In principle, yes. French meringue (also known as Dutch or raw meringue) is made by whipping raw egg whites with sugar and is the simplest method. Italian meringue uses hot sugar syrup poured into whipping egg whites, making it more stable. Swiss meringue is gently heated over a bain-marie before whipping. Each type has its own specific applications!

Can I shape these hazelnut meringues?

Absolutely! Fill your piping bag (I like a smooth nozzle) with the meringue and line a baking sheet with parchment paper. Pipe your meringues onto the tray in the shape of rosettes, swirls, sticks, and much more.

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Hazelnut Meringue Cookies

If you love hazelnut-inspired desserts and treats, then you have to try these easy Hazelnut Meringue Cookies. They’re made with a simple meringue recipe and chopped hazelnuts folded in for extra crunch and flavor!

Preparation10

Cooking2

Total2 10

Servings: pieces

Ingredients

US Customary | Metric

150 grams hazelnuts
6 egg whites about 200 g
150 grams superfine granulated sugar
150 grams powdered sugar

Instructions

Spread the hazelnuts evenly over a baking sheet and roast them for 10-12 minutes at 180°C/356°F (conventional oven).
If the hazelnuts still have their skins, rub them together in a clean kitchen towel to remove as much of the skin as possible. Let the hazelnuts cool completely, then pulse them into small pieces. Be careful not to grind them too finely.
In a clean, grease-free bowl, beat the egg whites with the superfine sugar until stiff peaks form. Add the powdered sugar and mix it in gently, just until incorporated. Be careful not to deflate the meringue. Finally, fold the chopped hazelnuts into the meringue.
Transfer the mixture to a piping bag fitted with a round piping tip and pipe the meringues onto a baking sheet lined with parchment paper.
Bake – or rather, dry – the meringues for 2 hours at 100°C/212°F (conventional oven).

Tips

Be careful not to over-process the hazelnuts. If you grind them for too long, they’ll release their natural oils and turn into hazelnut paste.
A round piping tip works best for piping these meringue cookies.

How to store

Store the meringues in an airtight container in a cool, dry place for 1–2 weeks. I like to keep mine in a container inside the (turned-off) oven, where they stay nice and dry.

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Hazelnut Meringues

Crispy, Nutty Hazelnut Meringue Cookies

Recipe Ingredients

How To Make Hazelnut Meringues Cookies

The importance of degreasing equipment and tools