I remember the first time I came across Nigella Lawson’s Hazelnut Meringue recipe. I was at a friend’s house, sipping coffee after a long week, and we were scrolling through food blogs. We’d been discussing baking, as we often do, and I mentioned how much I adored meringues-crisp, chewy, sweet, and just the right amount of lightness.
She pulled out a tattered copy of How to Be a Domestic Goddess (one of Nigella’s classic cookbooks) and flipped to a page that had me hooked from the first glance: Hazelnut Meringue. The combination of crisp meringue, rich hazelnuts, and the almost buttery smoothness of whipped cream seemed like a perfect dessert in both flavor and texture.
What I didn’t expect was just how easy Nigella made it look. There’s something about her recipes-there’s a sense of joy in her writing. She’s not just giving you a step-by-step guide; she’s inviting you to join her in creating something that feels both luxurious and homey. I remember that first bite of meringue-crispy on the outside, soft on the inside, with that nutty, slightly sweet flavor from the hazelnuts. The texture was everything I’d hoped for. I was sold.
I’ve made this dessert a handful of times since, and each time it’s reminded me that great recipes, like this one, don’t require overcomplication to be spectacular.
Nigella Lawson’s Hazelnut Meringue Recipe
Nigella has a way of creating recipes that feel elegant yet attainable, and this Hazelnut Meringue is a prime example. The ingredients are simple, but the result is anything but. You get the beauty of classic meringue with the added depth and flavor of hazelnuts, making it perfect for a special occasion-or even as a spontaneous treat on a quiet afternoon.
What I appreciate most is how Nigella’s recipe is not just about following steps. It’s about creating a dessert that feels like a personal creation. The key here is the meringue’s light, crispy exterior, which contrasts beautifully with the slightly chewy inside, and the subtle hazelnut flavor that gives it a more refined edge compared to regular meringue.
Here’s what you’ll need to bring this delicious dessert to life:
Ingredient List
For The Meringue
- 4 large egg whites
- 225g (about 1 1/8 cups) caster sugar (superfine sugar)
- 1 tsp white wine vinegar
- 2 tsp cornstarch (cornflour)
- 150g (about 1 cup) hazelnuts, toasted and chopped
For The Cream
- 300ml (1 1/4 cups) double cream (heavy cream)
- 1 tbsp icing sugar (powdered sugar)
- 1 tsp vanilla extract
When I first made this, I was a bit skeptical about the cornstarch in the meringue-it seemed unnecessary at first. But, as I soon learned, it helps give the meringue that perfect texture. And the vinegar? That’s a trick I’ve come to love. It helps the meringue stay stable, without making the flavor overly sharp.
The hazelnuts, of course, are the star of the show. Toasting them beforehand not only brings out their natural oils but also intensifies their flavor, which balances the sweetness of the meringue perfectly. I’d say don’t skimp on this step-it really does make a difference.
How To Make Nigella Lawson’s Hazelnut Meringue?
Making the hazelnut meringue isn’t as intimidating as it might sound. In fact, it’s pretty foolproof once you get the basics down. I can still remember the first time I whipped the egg whites. There’s something so satisfying about watching them transform from liquid to stiff peaks, as though they’re suddenly full of promise. Here’s how you get to the glorious end result:
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Preheat The Oven And Prepare Your Tray
Start by heating your oven to 180°C (350°F), and line a baking tray with parchment paper. You can draw a rough circle on the paper to guide you, but it’s okay if it’s not perfect-it’s the meringue that will do the real work.
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Whisk The Egg Whites
In a clean, dry bowl, whisk the egg whites until they form stiff peaks. It might take a few minutes, but don’t rush it. If you have a stand mixer, this part is a breeze-otherwise, get ready for an arm workout. Once they’re stiff, add the sugar gradually, a spoonful at a time, continuing to whisk until it’s all incorporated and the mixture is thick, glossy, and holds its shape.
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Add The Vinegar And Cornstarch
Gently fold in the vinegar and cornstarch using a spatula. This is where the meringue gets its soft, pillowy texture that’s so irresistible. The vinegar helps stabilize everything, so don’t skip it.
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Fold In The Hazelnuts
Now, carefully fold in the toasted, chopped hazelnuts. This step is where the magic happens. The nuts don’t just add crunch-they infuse the meringue with a rich, nutty undertone.
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Shape And Bake
Spoon the meringue mixture onto the prepared tray, forming a round shape. Don’t worry about making it perfectly smooth-some peaks and valleys are good! Then, reduce the oven temperature to 150°C (300°F) and bake for about 1.5 hours. Nigella suggests leaving it in the oven to cool completely afterward, and I agree. The longer it rests, the crispier it becomes, and the meringue holds its shape beautifully.
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Make The Cream
While the meringue cools, whip the double cream with the icing sugar and vanilla extract. You want it to be soft and billowy-don’t over-whip it! Once the meringue has cooled and is firm to the touch, spread a generous layer of cream over the top.
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Assemble And Serve
Gently lift the meringue from the tray (it should come off easily) and place it on a serving plate. Top it with the whipped cream, and voila! You’ve got yourself a dessert that’s light, crunchy, creamy, and utterly decadent.
Things I Learned
Baking meringue might sound like a bit of an art, but it’s a lot less intimidating than you might think. Here are a few things I’ve picked up over time:
- Freshness of Egg Whites Matters: Fresh eggs make a huge difference when whipping meringues. Older eggs can make it harder to achieve those stiff peaks.
- Room Temperature Eggs Are Best: Cold eggs can be more difficult to whip, so letting them sit for a bit before starting helps the process.
- Patience Is Key: You really do have to take your time with the sugar. Gradually incorporating it into the whipped egg whites helps it dissolve properly, and it’s what gives the meringue its glossy finish.
- Use a Low Oven Temp: Meringue is delicate, and a high oven temperature will result in a cracked, uneven bake. The slow, low bake helps it dry out perfectly without getting too brown.
One of the things I love most about this dessert is how it marries both technique and simplicity. You don’t need to be an expert baker to make it; you just need a little patience and care, which is something Nigella’s recipes always manage to remind me of.