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Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes

Ingredients

  • 2 Egg whites
  • 150 g 3/4 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 100 g 3.5 oz, 2/3 cup Hazelnuts

Instructions

  • Toast the hazelnuts on an oven tray in an already heated oven at 200ºC (400ºF) for 5 minutes. Take them out and turn the oven down to 130ºC (260ºF).
  • Put the hazelnuts in a tea-towel to rub the skins off, then chop them into small chunks.
  • Put the egg whites into a standing mixer and beat them at moderate speed until they become foamy. Increase the speed to maximum.
  • When the egg whites become white and stiff, continue beating and add the sugar tablespoon by tablespoon.
  • Add the vanilla essence and beat in.
  • The egg whites should be stiff and glossy now. Add the hazelnut chunks and mix in slowly by hand.
  • Use a tablespoon to put uneven blobs of the meringue mixture onto an oven tray covered with baking paper. (Use a second tablespoon to scrape them off the first one).
  • Bake in the oven for 1 hour then turn the heat off and leave them in there until the oven is cool.
  • Meringues can keep for a few weeks in an airtight container.