Description
A light, crisp hazelnut meringue shell filled with whipped cream and chocolate, creating a stunning, decadent dessert bomb.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup finely chopped hazelnuts (toasted if desired)
- —
- Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate hazelnut spread or melted chocolate
- Chopped hazelnuts for garnish
Instructions
- 1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- 2. Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form.
- 3. Mix in vanilla extract, then gently fold in finely chopped hazelnuts.
- 4. Shape the meringue into a dome or two bowl-shaped halves on the baking sheet.
- 5. Bake for 1 hour, then turn off the oven and let the meringue cool inside with the door closed.
- 6. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- 7. Spread or swirl chocolate hazelnut spread inside the cooled meringue shell.
- 8. Fill with whipped cream and sprinkle additional chopped hazelnuts on top.
- 9. Chill for at least 30 minutes before serving to let flavors meld.
Notes
- For a cleaner cut, freeze the filled meringue for 20 minutes before slicing.
- To prevent cracking, avoid opening the oven during baking or cooling.
- Toasted hazelnuts deepen the flavor and add delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: hazelnut meringue bomb, pavlova, meringue dessert