Hazelnut Meringue Clouds

I can guide you in preparing hazelnut meringue clouds, a light and crunchy dessert that deliciously melts in the mouth. Here is the recipe for you:

Ingredients

• 4 room temperature egg whites
• 250 g of granulated sugar
• 1 pinch of salt
• 1 teaspoon of vanilla extract (optional)
• 100 g of toasted and coarsely chopped hazelnuts

Preparation

1. Preheat the oven to 100 °C and position the rack in the middle. Line a baking sheet with parchment paper.
2. In a large and clean bowl, start whipping the egg whites with a pinch of salt until they become foamy.
3. Add the sugar, a tablespoon at a time, continuing to whisk until you get a glossy and firm meringue. If you’ve opted for vanilla extract, add it during this phase.
4. Gently fold in the chopped hazelnuts using a spatula, with upward motions to avoid deflating the mixture.
5. Using two spoons or a piping bag, form small clouds on the prepared baking sheet.
6. Bake the meringues for about 1-2 hours, or until they are dry to the touch and easily peel away from the parchment paper. The cooking time can vary depending on the size of your meringues.
7. Turn off the oven and leave the meringues inside with the door slightly open to let them cool completely.

Once cooled, your hazelnut meringue clouds are ready to be enjoyed.

Curiosity

The meringue has a curious history; its name is indeed attributed to Gasparini, a Swiss pastry chef who worked in the city of Meiringen, which the name derives from. Meringue is an extremely versatile preparation and can be used to make cakes, Pavlovas, Eton messes and as a base for many other desserts.