Perfect Hazelnut Meringue Bombs Recipe with Creamy Filling

Let me tell you, the aroma of toasted hazelnuts mingling with the delicate sweetness of meringue is enough to stop anyone in their tracks. The first time I pulled these hazelnut meringue bombs out of the oven, I knew I had stumbled onto something magical. These little bites of heaven are the kind of treat that makes you pause, savor each bite, and give a contented sigh. They’re perfect for those moments where you want to impress without spending hours in the kitchen.

Years ago, when I was knee-high to a grasshopper, my grandmother used to make meringues that melted in your mouth like clouds. Inspired by her creations, I wanted to add my own twist—introducing hazelnuts and a creamy filling that takes them to a whole new level. My family couldn’t stop sneaking these off the tray, and honestly, I don’t blame them. They’ve become a go-to for holidays, gifting, and even quiet Sunday afternoons when you need a little sweetness in your life.

These hazelnut meringue bombs are dangerously easy to make, but their elegance makes them look like you spent hours perfecting them. Bookmark this recipe because it’s one you’ll come back to again and again—trust me, it feels like a warm hug in dessert form.

Why You’ll Love This Recipe

• Quick & Easy: These come together in under an hour (perfect for last-minute dessert needs).
• Simple Ingredients: You probably already have everything you need in your pantry.
• Perfect for Any Occasion: Whether it’s a holiday spread, a dinner party, or a cozy treat for yourself, these meringue bombs fit the bill.
• Crowd-Pleaser: Everyone loves their crisp, airy texture paired with the creamy filling.
• Unbelievably Delicious: The balance of nutty hazelnuts and sweet, smooth filling is pure bliss.

What sets these apart from other meringue recipes is the hazelnut twist and the surprise creamy filling. Most meringue treats are light and airy, but these have an added richness that makes them unforgettable. Plus, I’ve packed all my tips here to ensure every batch comes out perfect.

This recipe is more than just a dessert—it’s a little moment of joy. From the first bite, you’ll experience that comforting mix of crunch, creaminess, and nutty flavor. It’s the kind of treat that makes you smile and think, “Yep, I nailed it.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Egg Whites: Room temperature for the best meringue texture.
• Granulated Sugar: Helps stabilize the meringue and adds sweetness.
• Hazelnuts: Toasted and finely ground for a nutty crunch.
• Vanilla Extract: A splash for added depth of flavor.
• Cream Cheese: Softened for the creamy filling.
• Powdered Sugar: For sweetening the filling.
• Heavy Cream: Whipped to make the filling light and airy.

If you don’t have hazelnuts, almonds or pecans work beautifully as substitutes. You can also swap cream cheese for mascarpone if you prefer a milder flavor. For a dairy-free version, use coconut cream and vegan cream cheese—they work surprisingly well!

Equipment Needed

• Stand Mixer or Hand Mixer: Essential for whipping the meringue and cream.
• Spatula: For folding in the ground hazelnuts.
• Baking Sheet: Line it with parchment paper for easy cleanup.
• Piping Bag: Useful for shaping the meringue bombs (a zip-top bag with the corner snipped also works).
• Food Processor: To finely grind the hazelnuts.

If you’re like me and sometimes go rogue without fancy tools, you can whisk the meringue by hand (though it’s quite a workout!). A blender can also work for grinding the hazelnuts if you don’t own a food processor.

Preparation Method

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, combine 4 large egg whites and ¼ teaspoon cream of tartar. Beat with a mixer on medium speed until soft peaks form.
3. Gradually add 1 cup (200g) granulated sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
4. Gently fold in ½ cup (75g) finely ground hazelnuts and 1 teaspoon vanilla extract. Be careful not to deflate the meringue.
5. Spoon or pipe the meringue onto the prepared baking sheet into small, rounded shapes.
6. Bake for 45-50 minutes, or until the meringues are crisp on the outside and easily lift off the parchment. Allow them to cool completely.
7. For the filling, whip ½ cup (120ml) heavy cream until stiff peaks form. In a separate bowl, beat 4 ounces (113g) cream cheese with ¼ cup (30g) powdered sugar. Fold the whipped cream into the cream cheese mixture.
8. Once the meringues are cool, sandwich two together with a generous dollop of creamy filling in between.

The meringues should be crispy and light, while the filling adds a luxurious richness. If your meringue turns out chewy, it might need a bit more baking time or the oven temperature was too high—don’t worry, you’ll get the hang of it!

Cooking Tips & Techniques

• Room Temperature Ingredients: Always use room temperature egg whites for better aeration.
• Clean Equipment: Make sure your bowl and whisk are completely grease-free to achieve maximum fluffiness.
• Gradual Sugar Addition: Adding sugar slowly ensures it dissolves properly, giving your meringue a smooth finish.
• Low and Slow Baking: The key to perfect meringues is low heat and patience—don’t rush it!
• Storage: Store the meringues separately from the filling until just before serving to keep them crispy.

And here’s a tip I learned the hard way: never make meringues on a humid day—they just won’t set right. If you’re multitasking, prepare the filling ahead of time and refrigerate it until assembly.

Variations & Adaptations

• Seasonal Twist: Add a pinch of cinnamon or nutmeg to the meringue for a festive holiday flavor.
• Dietary Adaptations: Use coconut cream and dairy-free cream cheese for a vegan version.
• Flavor Swaps: Substitute hazelnuts with almonds or pistachios for a different nutty profile.

Once, I experimented by adding a drizzle of melted dark chocolate on top of the meringue bombs—it was a hit! Feel free to customize these based on what you love most.

Serving & Storage Suggestions

Serve these hazelnut meringue bombs slightly chilled for the best texture. They pair beautifully with a cup of coffee or tea, making them perfect for afternoon breaks or after-dinner treats.

Store unfilled meringues in an airtight container at room temperature for up to 5 days. Once filled, refrigerate them and consume within 2 days. To retain their crunch, assemble them just before serving.

Nutritional Information & Benefits

These hazelnut meringue bombs are a light dessert option, with approximately 120 calories per serving. Hazelnuts are a great source of healthy fats and vitamin E, while the meringues are naturally gluten-free. Just be mindful of the sugar content if you’re watching your intake.

For those avoiding allergens, you can easily adapt the recipe using nut-free options or dairy-free substitutes.

Conclusion

If you’ve been searching for a dessert recipe that’s as impressive as it is simple, these hazelnut meringue bombs are it. With their delicate texture and creamy filling, they’re bound to become a favorite in your kitchen. Don’t be afraid to tweak the flavors to make them your own—it’s all part of the fun!

I’d love to hear how these turned out for you! Drop a comment below with your thoughts, or share your own variations. Happy baking, and don’t forget to treat yourself to one (or two) of these delightful meringue bombs—you deserve it!

FAQs

Can I make meringue without cream of tartar?

Yes, you can substitute cream of tartar with an equal amount of lemon juice or vinegar—it helps stabilize the meringue.

Why did my meringue turn out chewy?

This usually happens if the meringues weren’t baked long enough or the oven temperature was too high. Try lowering the heat and baking longer.

Can I freeze meringues?

You can freeze unfilled meringues in an airtight container for up to a month. Just thaw them at room temperature before use.

What’s the best way to grind hazelnuts?

A food processor works best, but ensure you don’t over-process them into a paste. Pulse in short bursts for a fine texture.

Can I make the filling ahead of time?

Yes! Prepare the filling and store it in the fridge for up to 2 days. Assemble the meringue bombs just before serving.

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