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Perfect Hazelnut Meringue Bombs Recipe with Creamy Filling

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Delicate hazelnut meringue bombs with a creamy filling, perfect for impressing guests or enjoying a cozy treat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup (200g) granulated sugar
  • 1/2 cup (75g) finely ground hazelnuts, toasted
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar

Instructions

  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 1/4 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 1/2 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 1/2 cup (120ml) heavy cream until stiff peaks form. In a separate bowl, beat 4 ounces (113g) cream cheese with 1/4 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.

Notes

Ensure egg whites are at room temperature for better aeration. Store unfilled meringues in an airtight container at room temperature for up to 5 days. Assemble just before serving to retain crispiness.

Nutrition

Keywords: hazelnut meringue, creamy filling, easy dessert, gluten-free dessert, holiday treat

Find it online: https://blingbite.com/perfect-hazelnut-meringue-bombs-recipe-with-creamy-filling/