Lucy M. A light, crunchy meringue cake layered with fresh raspberries and whipped cream.
I still remember the first time I made a Hazelnut Meringue Cake. I wanted something light and special for a small family gathering, but I wasn’t sure if I could pull it off. As I carefully toasted the hazelnuts and whisked the egg whites into fluffy peaks, I felt a mix of excitement and nerves. When the meringue came out crisp and golden, and I layered it with fresh raspberries and whipped cream, I knew I had created something magical. This cake isn’t just a dessert — it’s a simple joy that brings crunch, creaminess, and a touch of elegance to any occasion. Let me show you how easy and rewarding it is to make your own Hazelnut Meringue Cake at home.
Ingredients
- 4 extra-large egg whites
- 1¼ cups (250g) granulated sugar
- 1 cup (140g) hazelnuts
- ½ tsp white wine vinegar
- A few drops of vanilla extract
For the filling:
- 1¾ cups + 2 tbsps (225g) fresh raspberries
- 1¼ cups (300ml) heavy cream
- Confectioners’ sugar, for dusting
Instructions
- Prepare the hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10 minutes until fragrant and golden. Let them cool, then rub the skins off with a clean towel. Chop the nuts roughly and set aside.
- Make the meringue base: In a clean, dry bowl, whisk the egg whites with an electric mixer until soft peaks form. Add the white wine vinegar and vanilla extract.
- Slowly add the granulated sugar, a little at a time, while continuing to whisk. Keep beating until the meringue is stiff and glossy.
- Gently fold in the chopped hazelnuts using a spatula. Be careful not to deflate the meringue.
- Line a baking sheet with parchment paper and draw two circles about 8 inches (20 cm) wide. Spread the meringue evenly inside each circle.
- Bake the meringue layers at 250°F (120°C) for 1 hour 15 minutes. The meringues should be crisp on the outside but still slightly soft inside. Turn off the oven and let them cool inside the oven with the door slightly open.
- Prepare the filling: While the meringues cool, whip the heavy cream until soft peaks form. Add a little confectioners’ sugar if you like it sweeter.
- Fold half of the raspberries gently into the whipped cream.
- Carefully peel the meringue layers off the parchment paper. Place one layer on a serving plate. Spread the raspberry cream evenly on top.
- Add the remaining fresh raspberries on top of the cream layer. Place the second meringue layer over the raspberries gently.
- Dust the top with a little confectioners’ sugar before serving.
Hazelnut Meringue Cake Recipe for a Perfect Dessert
This Hazelnut Meringue Cake is a lovely mix of crunchy, creamy, and fruity textures. It’s a dessert that impresses without stress. Once you try it, you’ll see how easy it is to make a special treat that feels homemade and delicious. Give it a go, and enjoy every bite!
Ingredients
Method
- Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10 minutes until fragrant and golden. Let them cool, then rub the skins off with a clean towel. Chop the nuts roughly and set aside.
- In a clean, dry bowl, whisk the egg whites with an electric mixer until soft peaks form. Add the white wine vinegar and vanilla extract.
- Slowly add the granulated sugar, a little at a time, while continuing to whisk. Keep beating until the meringue is stiff and glossy.
- Gently fold in the chopped hazelnuts using a spatula. Be careful not to deflate the meringue.
- Line a baking sheet with parchment paper and draw two circles about 8 inches (20 cm) wide. Spread the meringue evenly inside each circle.
- Bake the meringue layers at 250°F (120°C) for 1 hour 15 minutes. The meringues should be crisp on the outside but still slightly soft inside. Turn off the oven and let them cool inside the oven with the door slightly open.
- Prepare the filling: While the meringues cool, whip the heavy cream until soft peaks form. Add a little confectioners’ sugar if you like it sweeter.
- Fold half of the raspberries gently into the whipped cream.
- Carefully peel the meringue layers off the parchment paper. Place one layer on a serving plate. Spread the raspberry cream evenly on top.
- Add the remaining fresh raspberries on top of the cream layer. Place the second meringue layer over the raspberries gently.
- Dust the top with a little confectioners’ sugar before serving.
Notes
Tips
- If you don’t have round cake pans, spread the mixture into two circles on flat baking sheets. It might look less neat but tastes just as good.
- You can swap hazelnuts for walnuts in the meringue.
- Choose fruits like strawberries or ripe peaches to pair well with walnuts.
Tips
- If you don’t have round cake pans, spread the mixture into two circles on flat baking sheets. It might look less neat but tastes just as good.
- You can swap hazelnuts for walnuts in the meringue.
- Choose fruits like strawberries or ripe peaches to pair well with walnuts.
Nutritional Value
(serves 8)
- Calories: ~280 per serving
- Protein: 4g
- Fat: 18g (mostly from cream and nuts)
- Carbohydrates: 22g
- Sugar: 18g
Conclusion
This Hazelnut Meringue Cake is a lovely mix of crunchy, creamy, and fruity textures. It’s a dessert that impresses without stress. Once you try it, you’ll see how easy it is to make a special treat that feels homemade and delicious. Give it a go, and enjoy every bite!
