This Hazelnut Meringue Cake features four layers of hazelnut-studded meringue, silky chocolate ganache, chocolate whipped cream, and plenty of fresh berries.
After many attempts, this version delivers crunchy-but-slightly-tender hazelnut meringue layers that hold their shape and give a satisfying nutty crunch in every bite.
The main challenge when adding nuts to meringue is their natural oils, which can cause the meringue to weep or collapse if the nuts aren’t prepared and incorporated carefully. To avoid that, the hazelnuts are finely ground with powdered sugar so they’re coated and less likely to release oil into the meringue. The egg whites and sugar are warmed together (a Swiss meringue method) before whipping, which creates a more stable, glossy meringue than the raw-method approach.
With those techniques, you’ll end up with four even meringue discs that are mostly crisp on the outside with a little tenderness inside—ideal for layering with chocolate and fruit. I paired them with a simple chocolate ganache and a light cocoa whipped cream, then piled on berries for brightness and freshness.
Although the meringue discs require a long baking and cooling period (several hours), most of that time is hands-off. Aside from the meringues, the remaining components are quick: whisk the ganache, whip the cream, then assemble. Assembly is straightforward and forgiving — no precise layer splitting or piping required — so the whole cake comes together quickly once the components are ready.
Fresh berries add a lively contrast to the crunchy, nutty meringue and the chocolate components. Golden raspberries were used here, but any seasonal berries, sliced peaches, or nectarines would work well. If you prefer a different nut flavor, toasted almonds, pecans, walnuts, or pistachios can replace the hazelnuts.
The finished cake is a dreamy mix of juicy fruit, light whipped chocolate cream, and crunchy, nutty meringue. It can be a little messy to slice because of the fragile meringue layers, but the flavor and texture combination is well worth the imperfect presentation.
More Meringue Recipes You’ll Love
- Meringue Cookies
- Toasted Coconut Lime Meringue Tart
- Lemon Meringue Teacup Cakes
- Meringue Mushrooms
- Grapefruit Meringue Pie
- Meringue-Topped Blondies
Banana Meringue Cake with Cinnamon-Sour Cream Ganache
Raspberry Lemon Meringue Trifle
Hazelnut Meringue Cake
Ingredients
For the Hazelnut Meringue:
- 8 large egg whites, at room temperature
- 14 oz granulated sugar (about 2 cups)
- 1/2 tsp cream of tartar
- 7.5 oz toasted hazelnuts (about 1 1/2 cups), preferably salted
- 2 oz powdered sugar (about 1/2 cup)
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, finely chopped
- 8 oz heavy cream (about 1 cup)
For the Chocolate Whipped Cream and Assembly:
- 2 cups heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 32 oz fresh raspberries (or other berries or sliced fruit)
- Toasted hazelnuts, for garnish
- Chocolate shavings or other decorations, optional
Instructions
To Make the Hazelnut Meringue:
- Preheat the oven to 200°F. Line two baking sheets with parchment and trace two 8-inch circles on each sheet (four circles total).
- Combine the egg whites and granulated sugar in a large mixing bowl. Set the bowl over a saucepan with about an inch of simmering water (the bowl should not touch the water). Whisk frequently until the mixture is hot and no longer gritty when rubbed between your fingers.
- Transfer the bowl to a stand mixer fitted with a whisk. Whip on medium speed until foamy, add cream of tartar, then increase to medium-high and whip until glossy, stiff peaks form and the bowl is cool to the touch (this can take 10 minutes or more).
- While the whites whip, pulse the toasted hazelnuts in a food processor until coarsely chopped, then add the powdered sugar and process until finely ground—stop before the nuts turn oily.
- Gently fold the ground nuts into the meringue. Divide the meringue among the four circles and smooth into even discs.
- Bake at 200°F for 2 1/2 hours, rotating the pans halfway through. Turn the oven off and let the meringues cool in the oven until completely cool. They can be made a day ahead and kept in a cool oven until assembly.
To Make the Chocolate Ganache:
- Place the chopped chocolate in a bowl. Heat the cream until it begins to simmer, then pour it over the chocolate. Let sit for a minute, then whisk until smooth and glossy.
- Cover with plastic wrap and let the ganache cool at room temperature until thickened to a peanut-butter-like consistency. Chill briefly if you need to speed this up, and gently rewarm if it becomes too firm.
To Make the Chocolate Whipped Cream and Assemble:
- Whisk the cream, cocoa powder, and powdered sugar in a mixer fitted with a whisk until the cream holds medium peaks.
- Assemble by placing a meringue disc on your serving plate. Spread one-quarter of the ganache evenly across the disc, top with one-quarter of the chocolate whipped cream, and add a ring of raspberries around the edge plus a handful in the center. Repeat with remaining layers until all four discs are stacked. For the top, pile fresh berries and garnish with toasted hazelnuts and chocolate shavings.
- Cutting can be messy. To serve immediately, use a sharp serrated knife with a gentle sawing motion or kitchen shears to trim layers. Letting the cake sit an hour or two softens the meringue slightly and makes slicing easier, though slices may still be rustic in appearance.
Recipe Notes
Because the meringues bake slowly, you may prefer to spread this over two days: make and bake the meringues and prepare the ganache on day one, then assemble on day two. The meringue softens after assembly, so the cake is best enjoyed the day it’s made or a few hours after assembly for a slightly softer texture.
Measuring Tips
Recipes are developed using weight measurements; a kitchen scale gives the most consistent results. Volume measurements are provided as well, but note that weight and volume are not always directly equivalent.
Nutrition
Calories: 642 kcal |
Carbohydrates: 67 g
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