Hazelnuts and chocolate merengue

Signed by: Vivien Reimbelli

Prep work





Hazelnuts and chocolate merengue

A very pleasant way to end a dinner, suggested in combination with dessert wines


  • 100 g caster sugar
  • 50 g egg whites
  • 100 g dark chocolate
  • 50 g roasted hazelnuts, peeled and crushed

Place the egg whites and sugar in the stand mixer bowl

Insert the whisk accessory and activate the machine at speed 6 for at least 10 minutes

Once the dough becomes fluffy and stiff, transfer into a piping bag.

Place a small amount of merengue on a the baking tray lined with parchment paper.

Bake at 120°C for 90 minutes

After 90 minutes, leave the merengue in the oven to cool and harden.

Meanwhile, melt the chocolate in a double boiler or in the microwave.

Dip the merengue in the melted chocolate then sprinkle with the crushed hazelnuts.


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