If you’ve ever craved a dessert that feels light as air yet indulgent enough to impress at any dinner table, then let me introduce you to the hazelnut meringue torte. This layered meringue cake with nuts is a showstopper. It’s crunchy on the outside, chewy in the middle, and perfectly balanced with a creamy filling.
I still remember the first time I baked this. My kitchen was filled with the nutty aroma of roasted hazelnuts, and I couldn’t stop sneaking little bites before folding them into the meringue. It reminded me of a pavlova, but denser, nuttier, and far more layered in flavor. Think of it as pavlova’s older, more sophisticated cousin—the one who knows a good glass of wine and insists on extra whipped cream.
This recipe combines the timeless elegance of a meringue cake with the rustic charm of hazelnuts. And the best part? It’s gluten-free, naturally flourless, and doesn’t require any fancy ingredients.
Why You’ll Love This Hazelnut Meringue Torte
- It’s naturally flourless, making it perfect for gluten-free dessert lovers.
- The hazelnuts add richness without making the cake heavy.
- The crisp and chewy meringue layers pair beautifully with cream or chocolate ganache.
- It looks fancy but is surprisingly simple to make at home.
Ingredients You’ll Need
For the meringue layers:
- 1 ½ cups whole hazelnuts (about 200g)
- 6 large egg whites, room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar (or lemon juice)
- 1 teaspoon vanilla extract
For the filling:
- 1 ½ cups heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional for extra indulgence:
- Dark chocolate shavings or ganache drizzle
- Fresh raspberries (if you want that raspberry pavlova vibe)
How to Roast Hazelnuts
Roasting hazelnuts is simple, but it makes all the difference. Spread them on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, shaking halfway through. Once the skins crack, wrap the warm nuts in a kitchen towel and rub until most skins slip off. Don’t worry if a few cling on—they’ll still taste great.
Step-by-Step Hazelnut Meringue Torte Recipe
Step 1: Prep the Hazelnuts
After roasting and peeling, let the hazelnuts cool completely. Grind them in a food processor until they’re finely chopped. You want them crumbly, not hazelnut butter.
Step 2: Make the Meringue
Whip the egg whites in a clean bowl until soft peaks form. Slowly add the sugar, one tablespoon at a time, beating until the mixture is glossy and stiff. Fold in the cornstarch, vinegar, vanilla, and chopped hazelnuts.
Step 3: Bake the Layers
Draw three circles (8-inch) on parchment paper and spread the meringue mixture evenly inside each one. Bake at 300°F (150°C) for 1 hour. Turn off the oven, crack the door, and let the meringues cool completely inside. This prevents cracks and keeps them chewy in the middle.
Step 4: Whip the Cream
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Keep it chilled until assembly time.
Step 5: Assemble the Torte
Layer the cooled meringue discs with whipped cream in between. Top with more cream, chocolate shavings, and raspberries if you like. Refrigerate for at least 2 hours before slicing.
Serving Ideas for Hazelnut Meringue Torte
This cake doesn’t just taste good; it looks like something straight out of a bakery window. A few serving ideas to make it even more special:
- Classic style: Keep it simple with whipped cream and a dusting of cocoa powder.
- Berry burst: Add fresh raspberries, blueberries, or strawberries for a fruity kick.
- Chocolate dream: Drizzle melted dark chocolate or layer with a flourless chocolate ganache for a decadent finish.
- Holiday twist: Sprinkle crushed candy canes during Christmas or edible flowers in spring.
Variations to Try
- Hazelnut Pavlova: Instead of stacking, bake one large disc and top it with cream and fruit. It’s lighter but just as delicious.
- Hazelnut Meringue Roulade: Spread the meringue on a sheet pan, bake, and roll it up with whipped cream and raspberries inside.
- Chocolate Hazelnut Cake: Swap half the whipped cream for a silky chocolate filling. This gives serious flourless chocolate vibes.
- Ottolenghi-Inspired: Yotam Ottolenghi has a famous chocolate hazelnut cake recipe. While it’s not a torte, you can channel that inspiration here by adding a chocolate glaze.
- Pie Cake Style: Want to mix things up? Serve slices in a pie dish, layering like a hybrid between pie and cake.
Tips for Success
- Always roast the hazelnuts — raw nuts don’t deliver the same depth of flavor.
- Don’t rush the meringue. Beat it until it’s glossy and holds stiff peaks.
- Let the meringue cool in the oven. Pulling it out too soon can cause it to collapse.
- Assemble the cake a few hours ahead. The cream softens the layers slightly, making it easier to slice.
Final Thoughts
Hazelnut meringue torte is proof that desserts don’t need to be complicated to be memorable. It has crunch, creaminess, and a nutty punch that wins over even those who “don’t like sweet stuff.” Bake it once, and it might just become your go-to showpiece for birthdays, dinner parties, or those nights when you need a little magic on your plate.
So grab those hazelnuts, fire up your oven, and let’s make something sweet together!
Hazelnut Meringue Torte
Ingredients
Method
- Roast the hazelnuts: Spread the nuts on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until skins crack. Wrap in a towel and rub to remove most of the skins. Cool, then chop finely.
- Make the meringue: In a clean bowl, beat egg whites until soft peaks form. Slowly add sugar, one tablespoon at a time, and beat until glossy and stiff. Gently fold in cornstarch, vinegar, vanilla, and chopped hazelnuts.
- Bake the discs: Draw three 8-inch circles on parchment. Spread the meringue mixture evenly inside the circles. Bake at 300°F (150°C) for 1 hour. Turn off the oven, crack the door, and let the meringues cool completely inside.
- Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to use.
- Assemble the torte: Place one meringue disc on a serving plate. Spread with whipped cream. Repeat with the remaining layers. Top with more cream, chocolate shavings, and raspberries.
- Chill and serve: Refrigerate for at least 2 hours before slicing so the layers hold together.
Notes
- Don’t skip roasting the hazelnuts — that’s where the deep flavor comes from.
- You can make the meringue layers a day or two ahead, but assemble only a few hours before serving.
- If you love chocolate, add a layer of ganache between the discs for extra richness.
- Use a serrated knife for slicing. It makes cleaner cuts through the crunchy layers.
Common Questions About Hazelnut Meringue Torte
1. Can I make this cake ahead of time?
Yes. You can bake the meringue layers up to two days ahead and store them in an airtight container. Assemble the torte with cream a few hours before serving.
2. How do I keep the meringue crisp?
Moisture is the enemy of meringue. Store unfilled layers in a cool, dry place, never in the fridge.
3. What if I don’t have hazelnuts?
Almonds or walnuts work too, but hazelnuts give the richest flavor.
4. Can I freeze hazelnut meringue cake?
You can freeze the meringue discs (unfilled). Once assembled with cream, freezing isn’t recommended.
5. How is this different from pavlova?
A pavlova is usually one big round meringue with fruit on top. A hazelnut meringue torte has layered discs with cream and often chocolate.
6. What’s the best way to slice it?
Use a sharp serrated knife, and don’t rush it. A gentle sawing motion works best.
