Hazelnut meringues with hazelnut praline & chocolate sauce

Hazelnut meringues with hazelnut praline & chocolate sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 25 mins Cook: 2 hrs - 2 hrs, 15 mins Plus cooling

A challenge

Serves 2
A rich, decadent dessert with guaranteed wow-factor

Nutrition and extra info


  • kcal876
  • fat47g
  • saturates15g
  • carbs110g
  • sugars103g
  • fibre4g
  • protein10g
  • salt0.29g
Save to My Good Food
Please sign in or register to save recipes.


For the meringues

  • 2 large egg whites
  • ½ tsp lemon juice
  • 50g golden caster sugar
  • 50g icing sugar
  • 25g hazelnut, ground in a food processor



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the hazelnut praline cream

  • 50g caster sugar
  • 50g hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 75ml whipping cream

For the chocolate sauce

  • 25g golden caster sugar
  • 25g cocoa powder
  • 25g dark chocolate, finely chopped
  • icing sugar and cocoa powder, to serve


  1. Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.

  2. To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.

  3. Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.

  4. To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (10)

valiabladen's picture

my all time favourite. I have made it many times and always perfect. one of the best meringue recipes . definitely 5 stars

sarvella's picture

Delicious and quite simple too :)

maja-leah's picture

Forgot to Rate the recipe ... I rate it 5 stars !!! :-)

maja-leah's picture

I have just put mine in the oven but unfortunatly I had to put the mixture into a silicone baking tray becuase it wouldn't thicken .... but it looks and smells deliciouuuussss! :-)

Foodmonster2's picture

too much hazelnut for me, it was too overpowering (even though I'm nuts about nuts!). I would only add them either to meringue or cream but not both. This way would reduce calories too. To sum it up, calories to pleasure ratio wasn't right for me so won't be making these again.

popittyr's picture

Delicious and easy - winner!

traceyblue's picture

Why does everything have to come with chocolate sauce!! I hate chocolate!

gemmacallander's picture

This is delicious and pretty easy to make too. Very impressive if people are over for dinner

beverley_flora's picture

Ridiculously high in calories but looks delicious all the same!

thorntonh's picture

This is easy to make, looks stunning and tastes fantastic. I kept to the recipe but next time I will try using toasted almonds instead of hazelnuts for a change. The chocolate sauce was so easy to make and was glorious!

Questions (1)

mariabryce's picture

I'd like to make these hazelnut meringues as a large base for a pavlova instead of small individual portions. How would i need to alter the ingredients and cooking time/temp in order to do this?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.