Nigella Lawson’s Hazelnut Meringue is one of those desserts that quietly steals the show. It’s understated, yet it holds a kind of romantic charm – think crisp-on-the-outside, chewy-on-the-inside meringue laced with toasted hazelnuts, layered with whipped cream and perhaps a drizzle of dark chocolate or a scatter of berries.
It’s not fussy. It doesn’t scream for attention. But when you take a bite, you pause. That’s what this dessert does. it makes you stop and pay attention.
I first made it on a chilly autumn Sunday, just after moving into my first apartment on my own. My kitchen was laughably small. I had to stack mixing bowls on top of the fridge. but when I made this meringue, the space felt like it belonged to someone who could create comfort. And maybe that someone was me.
Nigella describes this meringue as rustic yet elegant and that’s exactly what it is. It’s forgiving, adaptable and immensely satisfying.
Nigella Hazelnut Meringue Recipe
Ingredients Needed
The ingredients here are simple. but they each have to be respected. There’s no place to hide in a meringue.
- Egg whites (4 large) – Room temperature. Always. Cold whites won’t whip well and trust me, I’ve learned that the hard way.
- Caster sugar (250g) – Fine sugar is essential for dissolving smoothly into the meringue.
- Hazelnuts (75g) – Toasted and chopped. I sometimes toast them the night before so their flavor deepens by morning.
- White wine vinegar (1 tsp). This stabilizes the meringue and helps give it that marshmallowy interior.
- Cornflour (1 tsp) – Also for stability, giving it that chewy bite.
- Double cream (300ml) – Whipped, pillowy. The soft contrast to the crisp shell.
- Optional toppings: dark chocolate shavings, raspberries or just a little espresso powder sifted on top. Depends on your mood.
One time, I grated some orange zest into the cream and added a splash of Cointreau. The kitchen smelled like December in Rome.
Equipment Needed
- Electric mixer – You can whisk by hand but only if you’re trying to impress someone. Or punish yourself.
- Mixing bowls – Preferably glass or metal. Plastic can hang on to grease and sabotage your meringue.
- Baking parchment – Do not skip this. Meringue is clingy.
- Baking tray
- Sieve – For the cornflour.
- Spatula – To gently fold in the hazelnuts.
I remember once trying to make this using only a balloon whisk because the power went out halfway through. It was like trying to fluff a cloud with chopsticks. I wouldn’t recommend it. but the result was still edible and honestly, that’s part of the magic.
Instructions To Make Nigella Lawson’s Hazelnut Meringue
- Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment. Draw a circle (about 20cm) if you want guidance but I usually freestyle it. Life’s too short.
- Toast your hazelnuts in a dry pan or the oven until golden and fragrant. Let them cool, then chop roughly. Don’t go too fine. you want texture.
- Whip the egg whites until satiny peaks begin to form. Gradually and I mean gradually, add the sugar, a spoonful at a time. Patience is the key here. and a good Spotify playlist doesn’t hurt.
- Once the meringue is glossy and holds stiff peaks, sift in the cornflour and add the vinegar. Fold in gently.
- Add the hazelnuts, reserving a few to sprinkle on top. Fold in with a light hand. Think of it like tucking a baby in bed. no sudden moves.
- Pile the meringue onto the parchment in a dome-like shape. It doesn’t have to be perfect. in fact, it’s better if it’s not.
- Place in the oven and immediately reduce the temperature to 150°C (130°C fan). Bake for about 1 hour to 1 hour 15 minutes. Turn off the oven and let it cool inside with the door ajar.
- Whip the cream softly. think waves, not peaks. When the meringue is cool, pile the cream on top, sprinkle the rest of the hazelnuts and whatever toppings you feel inspired to use.
What I Learnt
This meringue taught me a few things. not just about baking but about how to be in the kitchen.
It taught me patience. You can’t rush meringue. If you try, it punishes you with weeping sugar and a flat disaster. I’ve done it.
It taught me that imperfection is beautiful. The cracks on the surface? That’s where the cream sinks in. The uneven edges? That’s where the magic lives.
And maybe most importantly, it reminded me to savor the small things. the clink of the spoon on the bowl, the scent of hazelnuts, the sound of the oven door opening to a puff of warm air.
Every time I make it now it reminds me of that first time. The quiet, the smell, the pride of pulling it from the oven and whispering, ’I made that.
FAQs
Can I Use Other Nuts Instead Of Hazelnuts?
Totally! If hazelnuts aren’t your thing, almonds or pistachios could work beautifully. But, I’d say hazelnuts really give it that distinctive flavor, so if you can, try to keep them. But hey, kitchen experimentation is always a win, right?
How Do I Know When The Meringue Is Fully Baked?
Ah, the meringue moment! You’ll know it’s done when the outside is crisp and dry to the touch, and it sounds slightly hollow when you tap it. I once made this in a rush and ended up with a chewy center-still tasted good, but it’s better when it’s fully crisped through.
Can I Make This Meringue Ahead Of Time?
For sure! In fact, the meringue can last a couple of days in an airtight container. I love making the meringues a day or two ahead and then assembling the dessert when I’m ready to serve. It’s less stress and gives you more time to focus on other parts of the meal!
