Hazelnut/Yuletide meringue recipe

Crunchy, chewy, light, airy, nutty... and very very tasty

Wheat/gluten free hazelnut meringue recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: serves 6 - 8

My mother-in-law used to serve this dessert every Christmas Day in honour of one of my husbands friends who was tragically killed in a motorcycle accident while they were both at University together. She made this dessert every Christmas for over 20 years. If you try it you're sure to agree that it's got something special.



110g [110g] sugar
75g [75g] ground hazelnuts
40g [40g] polenta grains (use the quick cook variety)
3 large [3 large] egg whites
1 tsp [1 tsp] salt


175ml [175ml] double or whipping cream
fruit of choice
Please note this recipe contains nuts


Preheat oven: 180°C, 350°F, Gas 4

  1. Line base of two 18cm (7") sandwich tins with rounds of baking parchment.
  2. Beat egg whites with salt until firm, then add 75g (2/3) of the sugar and beat again.
  3. In a separate bowl mix the remaining 35g (1/3) sugar with the ground hazlenuts and polenta, then fold this mixture into the egg whites.
  4. Divide the mixture evenly between the tins and smooth the tops.
  5. Bake in the oven for 25-30 minutes until crisp and golden.
  6. Turn the meringues out of the tins carefully, they are fragile, and cool on a wire rack.
  7. When meringues are completely cold sandwich them together using the whipped cream and fruit.
  8. Decorate the top with cream and fruit.
This dessert is very versatile as you can use any fruit that you prefer. Fresh black cherries make a lovely sharp contrast to the sweetness of the meringue and cream, and why not top with curls of chocolate.