Hazelnut Meringue Bombs – Combination of slightly Crunchy Hazelnut Meringue and Dulce De Leche Custard Buttercream that creates an explosion of flavor. It’s definitely going to be a memorable dessert experience. Believe me!
Ok guys, by the amount of pictures in this post you might figure out that this recipe is no joke. I might’ve gotten a little picture happy from the excitement and included too many, but I really, really want you to make them, like, today! Because, I just realized that this is my most favorite dessert in the world. Plus, they only take about half an hour of hands on time.
I mean, when I put this thing together for the first time I was absolutely blown away. That’s coming from someone who kind of likes meringue, but not a whole lot. If there was two cakes offered and one of them had one of those thick styrofoam-like layers of meringue, I would probably not choose that one.
Because meringue should be like these cookies, crunchy but not too much. Sweet but not tooth achingly sweet. Tender, but not soft. And this recipe is all of those. The Hazelnut Meringue Bombs, as I called them, are feathery light, super nutty, and crunchy with a meltaway texture.
When they absorb some of the creme that they’re sandwiched with, the structure of the meringues transforms into an incredible concoction that is kind of hard to describe and really needs to be experienced to understand. Their outside is still nice and crunchy, but the inside, especially if you don’t use nuts in the meringue, just sort of melts away. I do like them with nuts though, to me they take the cookies from a solid 10, to a good 15.
If you’re not into nuts, that is ok too, because regardless – the texture that they acquire from the cream is what makes them amazing. The Hazelnut Meringue Bombsare extremely fragile and need to be handled with care, because they crush easy.
I know everyone’s making berry and fruit desserts in the summer, but the meringue hates moisture that comes with rainy weather, so right now is the perfect time to make these Hazelnut Meringue Bombs.
To everyone that watched me make them in my Instagram story, thank you for patiently waiting. Here is the exact recipe and proportions.
The instructions might seem long, but that is just because I go into detail. In reality they come together pretty quick. It takes about 15 minutes to whip up the meringue, and in that time I usually cook the custard. Then I pop the meringue in the oven and when the custard has cooled, it takes about 10 minutes to whip the butter and add the custard. Then may be another 10 minutes to pipe the creme and sandwich the cookies, after the meringue has baked and cooled.
If you follow the recipe instructions step by step, you should have no trouble at all.
To watch me make these delicious Hazelnut bombs on Instagram Stories click HERE.
See the bottom of the page for a recipe card with precise amounts and instructions.
Yield: 12-15 cookies
Ingredients for Hazelnut Meringue:
- egg whites
- sugar
- Pinch of salt
- lightlyroasted hazelnuts (or any other nut), roughly chopped
- lightly roasted hazelnuts, chopped – if you would like to sprinkle some on top of each meringue as well.
Make the Hazelnut Meringues following the Recipe HERE:
- Use the directionsfor making the individualcookies and not the cake disks.
You can make the cookies with basic meringue, and sprinkle the nuts on top. Or you can make the hazelnut meringue and still sprinkle some more hazelnutson top. OR you can make the hazelnut meringue and not sprinkle them with hazelnuts on top. The choice is yours.
Now make theDulce De Leche Mousseline Cremeto sandwich the meringues.
Ingredients:
- egg yolks
- granulated sugar
- all-purpose flour
- dulce de leche(add regularsweetened condensed milk, if you would rather not have the caramel flavor)
- milk
- unsalted butter,room temperature
- vanilla extract
how to make meringue bombs-
- Prepare theDulce De Leche Mousseline Cremewith the amount of ingredients indicated above, following the instructions HERE.
- Fill a ziplock bag with the creme, or use a spoon to add the creme to the cookies.
- Pipe a good amount on the bottom part of half of the meringues, then press the other half on top.
- The process is the same regardless of what kind of meringue you use to make these cookies.
- Roll the exposed part of the frosting in some chopped nuts.
- Refrigerate the sandwiched cookies for at least 6 hours, or better yet – 12 hours before consuming. Consume within 24 hours for best flavor profile.
If you wish, you can dip the ends of each meringue into some melted chocolate, or chocolate ganache.
To make the chocolate ganache, pour 2-3 tablespoons of hot cream over 2-3 tablespoons of chocolate chips in proportions of 1:1. Let sit for 2 minutes then stir until smooth.
After about 12 hours you will have the most amazing Hazelnut Meringue Cookies you would have ever tried. Now sit back and enjoy!
Try our other Meringue Recipes:
- Hazelnut Meringue – A classic meringue recipe with hazelnuts.
- Cherry Chocolate Pavlova Recipe – Chocolate meringue with cherries and whipped cream.
- Hazelnut Meringue Cake – An amazing meringue cake.
Hazelnut Meringue Bombs Recipe
4.93 from 27 votes
Light and fluffy meringue cookies made with a dulce de leche buttercream filling and dipped in hazelnuts and chocolate ganache. The ultimate meringue dessert for any occasion!
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: meringue cookies
Calories: 188 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 15 cookies
Ingredients
Ingredients for Hazelnut Meringue
- 4egg whites
- 1cupgranulated sugar
- Pinchkosher salt
- 1cuplightly roasted hazelnutsor any other nut, roughly chopped
- +1/4 cup lightly roasted hazelnutschopped – if you would like to sprinkle some on top of each meringue as well.
Ingredients for Dulce De Leche Mousseline Creme
- 3egg yolks
- 2Tbspgranulated sugar
- 1 1/2Tbspall-purpose flour
- 1/4can3.5 oz dulce de leche (add regular sweetened condensed milk, if you would rather not have the caramel flavor)
- 3/4cupsmilk
- 8Tbspunsalted butterroom temperature
- 1tspvanilla extract
Instructions
How to make Hazelnute Meringue
Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.
Into a thoroughly cleaned, absolutely grease free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.
Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color.
Meanwhile, roughly chop 1 cup of hazelnuts. If you're planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine, so they do not clog up the tip.
Add chopped hazelnut pieces to the whipped meringue.
With folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes (under 15 strokes).
Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue.
Pipe about 25 - 30 stars, spacing them about 1 inch to 1.5 inches apart OR use two spoons to spoon the meringues. Sprinkle meringues with chopped hazelnuts if you wish. You can make the mounts as even or rough as you want.
Bake in preheated to 225F oven for 2 hours. Turn off oven and allow to cool in the oven.
How to make the Dulce De Leche Mousseline Creme
To a medium sized sauce pot add 3 egg yolks, 2 Tbsp granulated sugar, 1 tsp of vanilla extract and whisk until smooth.
Add 1.5 Tbsp flour and whisk until smooth again.
Heat 3/4 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.
Add 1/4 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.
Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 2 minutes past boiling point. Allow to cool to room temp.
Whip 6-8 Tbsp room temperature butter on high speed for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.
Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
If the creme seems to have curdled or the butter particles are not whipping, but curdling when you add the custard, take 1/3 of the cream and heat in the microwave in 4-5 second intervals, mixing after each, until the cream is smooth. Make sure not to overheat the cream or it will run. Now add this smooth cream to the rest of the cream. Keep doing this until the filling looks smooth.
Store Dulce De Leche Mousseline Cream in a closed container in the fridge for up to 3 days. Bring to room temperature before using.
Assemble
Fill a ziplock bag with the creme, or use a spoon to add the creme to the cookies.
Pipe a good amount on the bottom part of half of the meringues, then press the other half on top.
The process is the same regardless of what kind of meringue you use to make these cookies.
Roll the exposed part of the frosting in some chopped nuts.
Refrigerate the sandwiched cookies, covered, for at least 6 hours, or better yet - 12-24 hours before consuming. They're best eaten next day, but can sit in the fridge for several days, tightly wrapped.
If you wish, you can dip the ends of each meringue into some melted chocolate, or chocolate ganache.
To make the chocolate ganache, pour 2-3 tablespoons of hot cream over 2-3 tablespoons of chocolate chips in proportions of 1:1. Let sit for 2 minutes then stir until smooth.
Nutrition Facts
Hazelnut Meringue Bombs Recipe
Amount Per Serving
Calories 188Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 56mg19%
Sodium 21mg1%
Potassium 87mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 258IU5%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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