Description
Delightfully airy and crispy meringue shells filled with a luscious hazelnut cream.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup hazelnut meal
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup hazelnut spread
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
Instructions
- Preheat your oven to 200°F (90°C).
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar and continue to beat until stiff peaks form.
- Fold in hazelnut meal, vanilla extract, salt, and cocoa powder.
- Pipe the meringue mixture onto a baking sheet lined with parchment paper in rounds.
- Bake for about 2 hours or until the meringues are dry and crisp.
- Let them cool completely.
- Whip heavy cream and fold in hazelnut spread.
- Assemble the bombs by spreading the cream mixture between two meringue shells.
- Serve immediately or refrigerate until serving.
Notes
- Ensure that your bowl and beaters are completely clean for the egg whites to whip properly.
- For a more intense flavor, toast the hazelnut meal lightly before incorporating it into the meringue.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meringue bomb
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg