Chocolate and hazelnut meringues

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For the meringues

For the filling

For the sauce


  1. Preheat oven to 180C/365F/Gas 4.

  2. For the meringues, beat the egg whites in a bowl until stiff peaks form when the whisk is removed.

  3. Add the sugar, one tablespoon at a time, whisking well.

  4. Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.

  5. Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.

  6. Transfer the tray to the oven and turn down the heat to 150C/300F/Gas 2 immediately and bake for 45-50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)

  7. For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.

  8. For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.

  9. To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve.

How-to videos

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Whisking egg whites