Name: Raspberry & Toasted Hazelnut Meringues Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: European
Ingredients: 2 Egg whites; 115 grams White sugar; 50 grams Hazelnuts; Parchment paper (for lining baking sheet); 300 ml Double cream (heavy cream); ½ tsp Vanilla extract; 350 grams Raspberries; ½ Lemon (for juice); Few reserved toasted hazelnuts (for garnish)

Jump to Recipe· 4.3 from 2 reviews

The Raspberry & Toasted Hazelnut Meringues Recipe is a delightful celebration of crunchy texture and vibrant flavor wrapped into an elegant dessert. Crisp yet airy hazelnut-infused meringue nests cradle luscious whipped cream and tart raspberry coulis, delivering a beautiful balance of sweet, nutty, and fruity notes. Whether you're craving a charming treat for guests or a special indulgence to brighten your day, this recipe turns simple ingredients into a stunning plate that feels like a warm hug with every bite.

Ingredients You'll Need

The image shows three white bowls placed on a dark wooden table with a white marbled texture in the background. The largest bowl at the top contains a clear, light yellow liquid with a smooth surface. The medium bowl on the right holds a heap of light brown, crumbly texture, like crushed nuts or breadcrumbs. The smaller bowl on the left features a fine white powder resembling sugar or salt, with a silver spoon resting inside. The bowls have simple designs, with the smaller bowl having black vertical lines around the edge. photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward but carefully selected ingredients ensures every bite sings with flavor and texture. Each component plays its part, from the crispness of the toasted hazelnuts to the fresh brightness of the raspberries, making this dessert truly unforgettable.

Egg whites: The base of your meringue, whipped to perfect stiffness for that iconic airy texture.
White sugar: Sweetens the meringue and stabilizes the egg whites while giving a glossy finish.
Hazelnuts: Toasted and partially ground for nutty depth and crunch, they elevate this meringue beyond the ordinary.
Double cream (heavy cream): Whipped to a luscious thickness, lending richness that complements the tart raspberries.
Vanilla extract: Adds warm, aromatic undertones that marry beautifully with the nuts and fruit.
Raspberries: Both whole and pureed, they inject lively color and a natural tang that balances sweetness.
Lemon: A squeeze of fresh lemon juice brightens the raspberry coulis with a touch of zing.

How to Make Raspberry & Toasted Hazelnut Meringues Recipe

Step 1: Prep and Toast the Hazelnuts

Start by gently toasting the hazelnuts in a dry frying pan over medium-high heat. Keep an eye on them to prevent burning, but once they release a fragrant aroma, you’ll know they’re perfectly toasted. Let them cool slightly before rubbing off the skins between your hands—this removes bitterness and reveals those beautiful golden nuts that add both texture and flavor.

Step 2: Grind the Hazelnuts

After removing the skins, reserve a few whole hazelnuts for garnish. Pulse the rest in a food processor until the texture resembles coarse sand. This adds a lovely nutty bite that will disperse evenly within your meringue nests.

Step 3: Prepare the Meringue Base

Preheat your oven to 110℃ (230℉) without fan and lay parchment paper over a baking tray. Whisk the egg whites until they form stiff, opaque peaks, then slowly add the sugar one tablespoon at a time. Continue whisking until the mixture is glossy and smooth—the hallmark of a perfect meringue.

Step 4: Combine Hazelnuts and Shape Nests

Fold the ground hazelnuts gently into the meringue mixture, being careful not to deflate those airy peaks. Spoon six mounds onto your baking tray, leaving space around each one. Hollow out the center of each mound with a spoon to create cozy little nests—ideal for holding the yummy cream and raspberries later.

Step 5: Bake and Cool

Bake the nests for 50 minutes then turn off the oven but leave the meringues inside to cool completely for at least an hour. This slow cooling process helps prevent cracking and ensures a perfectly crisp texture while keeping the center tender.

Step 6: Make the Whipped Cream and Raspberry Coulis

While your meringues cool, whip the double cream with vanilla extract until thick and velvety. Push half the raspberries through a sieve to remove the seeds and mix in a squeeze of lemon juice for a bright coulis that balances sweetness with subtle tartness.

Step 7: Assemble and Serve

Top each hazelnut meringue nest with a generous dollop of whipped cream, drizzle with raspberry coulis, scatter whole raspberries, and sprinkle some of the reserved toasted hazelnuts on top for that extra crunch and eye-catching finish. Your Raspberry & Toasted Hazelnut Meringues Recipe is now ready to wow everyone at your table!

How to Serve Raspberry & Toasted Hazelnut Meringues Recipe

A single-layer white meringue sits in the center of a white scalloped plate on a white marbled surface. On top of the meringue is a thick layer of smooth white cream, partially covered by a bright red raspberry sauce with a slightly shiny texture. Fresh red raspberries are scattered over the sauce, with some spilling slightly onto the plate. Around and on the raspberries are small, uneven pieces of toasted hazelnuts with a golden-brown color. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh mint leaves or a light dusting of powdered sugar can elevate the presentation and add subtle flavor contrasts. You might also consider a few extra toasted hazelnuts scattered around the plate for a rustic touch that highlights the nutty theme.

Side Dishes

These meringues shine wonderfully alongside light salads with citrusy dressings or fresh fruit sorbets. A crisp glass of sparkling wine or a floral herbal tea also pairs beautifully, enhancing the dessert’s delicate textures and vibrant flavors.

Creative Ways to Present

Try stacking smaller meringue nests layered with cream and raspberry coulis for a playful tower, or serve components deconstructed in a dessert platter for a fun tasting experience. Using clear glasses to layer meringue crumbles, raspberries, and cream creates a stunning parfait version of the Raspberry & Toasted Hazelnut Meringues Recipe that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

To keep your meringues crispy, store leftovers in an airtight container at room temperature. Avoid refrigeration since moisture can soften the delicate meringue, robbing it of that signature crunch.

Freezing

You can freeze the baked meringue nests before assembling, wrapped tightly in plastic wrap and foil. Thaw at room temperature for a couple of hours before topping with cream and raspberries for a fresh-tasting treat anytime you crave it.

Reheating

Meringues are best enjoyed fresh, but if you want to gently crisp up the nests after storage, warm them in a low oven (around 90℃/195℉) for 5-10 minutes. Be sure to watch carefully to prevent browning or melting.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! Almonds or pecans work well too, though the flavor and texture will vary slightly. Toast and grind them in the same way to maintain that lovely crunch in the meringue.

How do I get stiff peaks when whisking egg whites?

Make sure your bowl and whisk are clean and dry. Begin whisking at medium speed until frothy, then increase to high speed, adding sugar gradually once soft peaks form. The key is patience to get that glossy, stiff consistency.

Can I make this recipe vegan?

Traditional meringues rely on egg whites, so vegan substitutes like aquafaba can work but may require some experimentation for texture and flavor. The nutty and raspberry elements can remain the same for a tasty alternative.

What’s the best way to remove hazelnut skins?

After toasting, let hazelnuts cool slightly, then rub them vigorously between dry hands or a clean kitchen towel. The skins will flake off easily, leaving smooth nuts that taste sweeter and less bitter.

How long do these meringues keep their texture?

When stored properly in an airtight container at room temperature, they stay crisp for 2-3 days. After that, they may start to soften due to humidity or moisture from toppings, so try to enjoy them fresh!

Final Thoughts

There’s something truly special about preparing and sharing the Raspberry & Toasted Hazelnut Meringues Recipe—it’s a dessert that feels crafted with love, yet is surprisingly approachable. With its crisp meringue, luscious cream, and bright raspberries, this dish is bound to become a favorite for any occasion. Give it a try and watch how it brings a little extra joy to your table and your taste buds.