Hazelnut meringue with strawberries – Meringue Mania

Hazelnut meringue with strawberries

It’s Sweet Adventures Blog Hope time again and this time I’m first in which makes a rather nice change from forgetting a few months in a row. I felt rather special when I was asked to host this month’s hop and went straight to theme brainstorming.


I went back and forth on lots of ideas then I just thought ‘Claire, what’s your favourite?’ Well the answer to that was a pretty quick pavlova (although chocolate mud cake ties but that theme had already been used) and so Meringue Mania was born.

Hazelnut meringue with strawberries

I had what I thought was a very creative idea to make meringue cupcakes, spreading the raw meringue into cupcake cakes before baking. I even made them chocolate on the bottom and piped pink meringue on top to look like icing. It was a meringue fail.

While they looked kind of cute they cooked really strangely and it seems cupcake liners and meringue get a long a little too well. So well in fact there was no amount of bribery that could get the two to separate.

Luckily I had a backup meringue recipe up my sleeve. We had Will’s family over to dinner last week seeing as everyone was in town for his sister’s wedding and as there are a couple of gluten-intolerant members of the family, I used it as an excuse to serve up a twist on my favourite.

Hazelnut meringue with strawberries

It was so good that when I was cleaning up I may have disposed of the leftovers in my mouth. Adding hazelnut meal to a plain meringue made it into something seriously special with a lovely extra layer of texture. Of course you can’t go wrong when you combine cream and strawberries and I added a little yoghurt. I’m not sure what it does but somehow it makes the cream taste even better (thank you to Bill Granger for that tip).

I covered mine in strawberries because they’re such a bargain at the moment and I can’t get enough of them but you can use whichever berries you like. Enjoy!

I can’t wait to see everyone else’s Meringue Mania creations.

Hazelnut meringue with strawberriesThe details:

  • Theme: ‘Meringue Mania’
  • Hostess: Claire from Claire K Creations
  • Hop opens: Monday 16 September 2013, 9 am (Australian Eastern Standard Time, Sydney)
  • Hop closes: Friday 20 September 2013, 11.59 pm (AEST)

How to participate:

  • Make a dessert fitting the theme for the month, post your creation on your blog during the week of the blog hop.
  • Visit the hostess’s dessert post when it goes live follow the instructions to link up.
  • Hop through all the themed creations to discover new recipes and new blogs!

Sweet Adventures Blog Hop, aka SABH, is a monthly dessert link-up. Each month there is a new theme and the hop is open to anyone who blogs recipes. SABH is run by JJ from 84th & 3rd and regular guest hostesses.

Sweet Adventures Blog Hop – Link-up Instructions

SABH_13-09_Meringue-300The September 2013 ‘Meringue Mania’ hop is open for linkup until 11:59 pm, Friday 20 September [AEST Sydney time].

IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something don’t hesitate to ask! Detailed instructions can be seen here. Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.

  1. Add a link to this post somewhere in your post. You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
  2. Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
  3. Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.

Use the #SABH hashtag to tell the world about your post! You can follow us on Twitter: @SweetAdvBlogHop and on Facebook /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining!

The Sweet Adventures Blog Hop, or SABH, is brought to you by 84th & 3rd and monthly Guest Hostesses.

Hazelnut meringue with strawberries

5.0 from 2 reviews
Hazelnut meringue with strawberries - Meringue Mania
Prep time
Cook time
Total time
Serves: 6
  • 2 free-range egg whites
  • 115g (4oz) caster (superfine sugar)
  • 4tbsp ground hazelnuts
  • 290ml (10fl oz) whipping cream
  • 3 heaped tbsp Greek yoghurt (plain or vanilla)
  • 1 tsp vanilla bean paste or extract
  • 450g (1lb) chopped strawberries or other berries
  • Icing (confectioner's) sugar to serve
  1. Pre-heat the oven to 130C fan-forced (330F) and cut two sheets of baking paper.
  2. On the underside of each one, draw a 20cm (8in) circle - I traced around a cake tin - then place them on two baking trays.
  3. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites until soft peaks form.
  4. A tablespoon at a time, with the motor running, add the sugar and keep beating until the sugar has dissolved and the mixture is stiff and glossy.
  5. Take the bowl off the stand and fold through the ground hazelnuts.
  6. Divide the mixture between the two trays, spreading it out to fill the circle then flatten them out on top.
  7. Bake for 40 minutes then turn off the oven and open it a tiny bit then leave the meringues to cool completely in the oven. This will take at least 3 hours.
  8. Whip the cream with the vanilla then fold through the yoghurt.
  9. To serve, place one meringue on a serving plate and spread with half the cream and berries.
  10. Top with the second meringue, cream and berries and dust with icing sugar.
  11. Leave for 15 minutes before serving.


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  • plasterer bristol

    Reply Reply February 5, 2016

    Oh wow this recipe looks delicious, love anything hazelnut. Thanks for sharing.


  • Sugar et al

    Reply Reply September 24, 2013

    What an amazing combination of ingredients! And looks fabulous too. Thanks for coming up with such a lovely theme.

  • Chris

    Reply Reply September 22, 2013

    Oh, I could I possibly miss that hop. Anyways, that hazelnut meringue with strawberries it’s absolutely delicious, I reckon.

  • Monica @ Gastromony

    Reply Reply September 20, 2013

    This look divine! I think for everyone meringue success I’ve had, there’s been at least 3 meringue fails beforehand lol. Thanks for hosting a great hop 🙂

    • Claire

      Reply Reply September 20, 2013

      Ok I’m glad I’m not the only one!

  • Swah

    Reply Reply September 18, 2013

    This looks absolutely delicious and I love the addition of hazelnut meal! (In fact if I remake my Nutella pavlova, I might use that idea for extra nutty-ness). Looks divine 🙂

    • Claire

      Reply Reply September 18, 2013

      Ooh imagine a combo of our two recipes? YUM!!!

  • Mary @ beyondjelly

    Reply Reply September 17, 2013

    Hey Claire, Love your idea for the meringue! Sadly, I can’t link up because linky doesn’t seem to think I have linked to you… any chance you can help me link up? http://www.beyondjelly.com/2013/09/mud-cake-with-raspberry-meringue.html


    • Claire

      Reply Reply September 17, 2013

      Hi Mary. I’ve emailed your details on to JJ chief host and she’ll set you up. Sorry you had trouble!

  • Thanks for hosting a fabulous hop theme! Bring on the meringues! 🙂

  • Lisa the Gourmet Wog

    Reply Reply September 16, 2013

    I’m loving these meringue recipes Claire, thanks for hosting this wonderful series x

  • Sally

    Reply Reply September 16, 2013

    looks lovely Claire; can’t go past nutty meringue, berries and cream 🙂

    • Claire

      Reply Reply September 16, 2013

      It’s a great combo isn’t it?!

  • I had a similar mishap with my cake which resulted in what I can only describe as chocolate lava. It didn’t matter how long I cooked out for, the damn thing wasn’t going to set. Thankfully all was well second time around.

    I like the idea of adding hazelnut meal to your meringue, kind of a macaron vibe, yeah? Delish!

    • Claire

      Reply Reply September 16, 2013

      Hmm that still sounds like a pretty tasty mishap to me 🙂 Yes it is a bit macaron like!

  • My Kitchen Stories

    Reply Reply September 16, 2013

    Ah yes, I make a frozen meringue using hazelnut meal and was going to do just that before changing my mind at the last minute. It looks beautifully cooked and quite delicious Claire. They say meringue sticks like s*** to a blanket, and this is true

    • Claire

      Reply Reply September 16, 2013

      Ooh that sounds wonderful Tania you’ll have to make it another time. I wish I’d known that saying!

  • Oh well! I guess it’s better to experiment and find out about the meringue and cupcakes than to not have tried at all 🙂

  • JJ @ 84thand3rd

    Reply Reply September 16, 2013

    Ah I was wondering what happened to the cupcakes on IG – they looked so pretty though! Thanks again for hosting and love the sound of the hazelnut meal in your meringue stack 🙂 Can’t wait to see what everyone else comes up with!

    • Claire

      Reply Reply September 16, 2013

      Thanks for asking me to host!

  • I like Chris’s advice but I’d also like to see photos of the cupcakes. It would make me feel so much better next time I have a fail. 🙂

    I really like your hazelnut meringue – sort of like a giant macaron and then.. not. 🙂

    • Claire

      Reply Reply September 16, 2013

      Haha ok I’ll show you! It is a bit like a giant macaron.

  • The Café Sucre Farine

    Reply Reply September 16, 2013

    Sorry about your mishap with the cupcakes Claire! Scott says unless we try things, we never come up with wonderful new creations. He’s so good about encouraging me when things flop! So that’s what I’m telling you. 🙂 And it looks like your alternative is wondeful!

    • Claire

      Reply Reply September 16, 2013

      Well that is very true Chris!

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