Mocha hazelnut meringues

Hidden inside each of these mocha meringues is a whole hazelnut for a delightful surprise.

  • 50 mins cooking
  • Makes 50 Item
  • Print


Mocha hazelnut meringues
  • 3 egg whites
  • 3/4 cup caster sugar
  • 2 teaspoon instant coffee granules
  • 2 teaspoon cocoa powder
  • 2 teaspoon hot water
  • 2 teaspoon hazelnut-flavoured liqueur
  • 50 whole hazelnuts
  • 180 gram dark eating chocolate, melted


  • 1
    Preheat oven to 120°C. Grease oven trays; line with baking paper.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Dissolve coffee granules and cocoa in the water in small heatproof jug and stir in liqueur. Fold coffee mixture into meringue mixture.
  • 3
    Spoon meringue into piping bag fitted with 1cm plain tube. Pipe 50 x 1cm round-ish shapes onto trays; top each with one whole roasted hazelnut. Pipe remaining meringue over hazelnuts to enclose.
  • 4
    Bake about 45 minutes. Cool on trays. Dip one side of meringues in chocolate; stand at room temperature until set.

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