Hazelnut and Rosewater Meringues
These delicate and airy meringues are flavored with the subtle sweetness of hazelnuts and the floral essence of rosewater. They have a crispy exterior and a tender, chewy interior, making them the perfect treat for any occasion.
The origins of meringues can be traced back to the 17th century, when Swiss pastry chefs accidentally whipped egg whites with sugar instead of cream. The resulting mixture was light, airy, and sweet—the perfect dessert. Over time, meringues became popular throughout Europe, and different variations emerged, including the hazelnut and rosewater meringues that we know today. Hazelnut and rosewater meringues are a classic French dessert that combines the flavors of two beloved ingredients. Hazelnuts add a nutty richness to the meringues, while rosewater imparts a delicate floral aroma. The result is a complex and flavorful dessert that is sure to impress your guests.
Hazelnut and Rosewater Meringues Hazelnut and Rosewater Meringues Hazelnut and Rosewater Meringues Hazelnut and Rosewater Meringues
Prep time: 15 | Cook time: 35 | Serves: 12
Ingredients
  • 1 cup (200g) caster sugar
  • 3 egg whites
  • 1/2 cup (100g) toasted hazelnuts, finely ground
  • 1 teaspoon rosewater
  • 1/4 teaspoon cream of tartar
Instructions
  1. Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the egg whites until soft peaks form.
  3. Gradually add the sugar, whisking until stiff peaks form.
  4. Gently fold in the ground hazelnuts, rosewater, and cream of tartar.
  5. Spoon the mixture into a piping bag fitted with a star tip.
  6. Pipe small meringues onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 30-35 minutes, or until the meringues are dry and crisp.
  8. Let the meringues cool completely on a wire rack before serving.
Why It Works
  • **Beating egg whites until stiff peaks**: This is essential for creating a stable meringue. If the egg whites are not beaten enough, the meringues will be too soft and will not hold their shape. If the egg whites are beaten too much, the meringues will be too dry and tough. **Toasted hazelnuts add a rich, nutty flavor to the meringues**. Toasting the hazelnuts helps to bring out their flavor and aroma. **Finely grinding the hazelnuts ensures that they are evenly distributed throughout the meringues**. **Rosewater adds a delicate floral aroma to the meringues.** Rosewater is a natural flavoring made from the petals of roses. It has a sweet, floral taste that is perfect for adding a subtle flavor to desserts. **Cream of tartar helps to stabilize the egg whites and makes the meringues more crisp.** Cream of tartar is a natural acid that helps to stabilize the egg whites and prevent them from collapsing. **Baking the meringues at a low temperature** helps to dry them out without browning them. This results in meringues that are crisp on the outside and tender and chewy on the inside.