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hazelnut meringue torte

Hazelnut Meringue Torte

Short description: This hazelnut meringue torte is light, nutty, and creamy. Crisp meringue layers are filled with whipped cream and roasted hazelnuts, making it the perfect gluten-free dessert for celebrations or cozy family gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling time 3 hours
Total Time 4 hours 25 minutes
Servings: 10 people
Course: Dessert
Cuisine: European, Modern Baking
Calories: 330
Ingredients Method Notes

Ingredients
  

For the meringue layers:
  • 1 ½ cups whole hazelnuts 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 toppings:
  • Dark chocolate shavings or melted chocolate drizzle
  • Fresh raspberries or other berries

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled until ready to use.
  5. 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.
  6. 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.