Raspberry & Toasted Hazelnut Meringues

This is one from my family's cookbook. Raspberry and Toasted Hazelnut Meringues are a delicious dessert at any time of year, with a rich, nutty meringue made with ground hazelnuts, formed into nests and baked until crisp and chewy. Top with a spoonful of whipped cream and fresh raspberries, drizzle with raspberry coulis, and add a scattering of toasted hazelnuts to finish.

You can also make this dessert as one large meringue pavlova cake, but I prefer making individual mini meringues so I can plate them properly. They look cute and dainty, and everyone gets their own. If we are having a big family gathering, though, we will make several large versions of them to put on a dessert buffet table. It is always the most popular dessert!

Ingredient notes

I highly recommend buying whole hazelnuts, roasting them yourself, removing the skins, and then blending them into hazelnut flour. Yes, this adds a bit more time and faff, but it is so worth it for the depth of flavor. If you buy ready-ground hazelnuts, you don't get that added toasty warmth that works so well.

For meringue, I always use fresh eggs that I separate myself and do not buy cartons of egg whites. I just find it doesn't whip up as well. You can make a Bearnaise sauce with the leftover egg yolks!

First, toast and skin your hazelnuts

Toast your hazelnuts by tossing them in a dry frying pan over medium to high heat for a few minutes. Once they smell really fragrant, they are done. Don't leave them unattended, as they can turn quickly and burn.

Let them cool for a few minutes, then wash your hands and half-dry them before rubbing the nuts between your palms. The skins will all flake off. Reserve a few of the whole nuts for garnish.

Place the remaining skinned hazelnuts into a food processor and blitz briefly until they form a flour. Don't overdo it, or they'll release their oil and go greasy. See my image above in the ingredients notes section for the desired consistency.

Now make the hazelnut meringue

Preheat the oven to 110C/230F. Don't use the fan setting. We need a cool oven for meringue! Don't put the hazelnut meringues into the oven until it is preheated, as the blasts of hot air to get it up to temperature will be too severe for our meringue, and it can crack or burn.

1. Attach the whisk attachment to your stand mixer or prep an electric hand whisk, and whip the egg whites until stiff. Slowly add the granulated sugar a tablespoon at a time until you have a glossy meringue with stiff peaks.

2. Gently fold in the toasted ground hazelnuts until fully combined with the meringue.

3. Spoon six blobs onto a lined baking tray, then use a spoon or spatula to make a well in the middle of each one, creating a nest.

4. Bake the hazelnut merignues for 50 minutes, then turn the oven off. Do not open it! Let the meringues cool completely in the oven for at least an hour, then remove them.

Fill and serve your hazelnut meringues

Whip the cream for around a minute with the vanilla extract until it is thick and gloopy and will more or less hold its shape, but isn't stiff.

Push half of the raspberries through a sieve to remove the seeds and make your coulis, then add a squeeze of lemon juice. If you think it needs sweetening, add a pinch of powdered sugar, but I don't think it needs it, as the meringue is sweet enough.

Spoon the whipped cream into the toasted hazelnut meringues and drizzle over some coulis. Garnish with a few whole raspberries and reserved hazelnuts.

Wine Pairing

A Madeira, a Tawny Port, or a Vin Santo will pair well with the sweet, nutty flavors of this dessert. Read more food and wine pairing tips here.

Alternatively, a shot of chilled Frangelico will taste delicious on the side of a mini raspberry hazelnut pavlova!

What if I have leftovers?

Keep any leftovers covered or in an airtight container in the fridge for 2-3 days. The whipped cream will soften the meringue over time, and it can go soggy, so try to make them and eat them fresh. If you have leftover whole meringues (without any cream or raspberries), they will store at room temperature for up to a week.

Can I freeze it?

Yes! Hazelnut pavlova freezes really well. Wrap the unfilled individual meringues in plastic wrap and then aluminum foil, and use within 3 months. Be careful not to stack anything on top of them in the freezer so they stay intact. You can defrost them overnight on the counter.

Expert tips on making meringue

1. Clean all of your utensils first, so there is no residual fat on them or in the mixing bowl, which will result in a failed meringue.
2. Wiping out the bowl and whisk attachment with vinegar will help stabilize the egg whites while whisking. I find I always get better results if I do this.
3. Be careful when separating the eggs because the meringue will fail if any yolk gets into the egg white. Tap them on a flat surface rather than a sharp edge, as this can split the yolk. If your meringue stays flat and sloppy, it is because there was sneaky fat in there somewhere.
4. Always use room-temperature eggs in baking. Take them out of the fridge before yoy begin.
5. Preheat your oven and use an oven thermometer to ensure it is at the correct temperature. Meringue does not like a hot oven, so keep it cool.
6. Turning the oven off and letting the meringues cool slowly inside is the best way to achieve perfect meringue.
7. If you want to make this as one large pavlova and not mini pavlovas, increase the cooking time to 1.5 hours.

Equipment

You'll need a small food processor to grind the hazelnuts, and a stand mixer or an electric hand whisk to make the meringue and the whipped cream. A flat oven tray/cookie sheet with low sides is best for meringues so that steam doesn't collect around them and affect the bake. Line it with parchment paper to prevent sticking.