Hazelnut Meringues with Chocolate Chip Mascarpone

While visiting my parents-in-law a few months back, my M-I-L showed me how she makes Italian Meatballs. (which as a side note, are freakin’ delicious) When my friend Anthony found out that I learned how to make M-I-L’s meatballs, he told me he was coming over for dinner. 🙂20140301_085137

I put together a menu and we set a date. We were doing a whole Italian themed night. But I didn’t know what to make for dessert. I wanted something light as we were having some heavy food (the meatballs with fresh pasta). While going through my cookbooks, as I said I would do this year, as opposed to always going on line, I came across Hazelnut Meringues with Chocolate Chip Mascarpone in Mario Batali‘s Molto Batali coobook. Absolutely delicious and ended the meatball/pasta meal nicely.

Since I’ve already tried my hand at French Macarons (see Oreo Macarons; Coffee Chocolate Macarons; Raspberry Macarons and Chocolate Mint Macarons) how different could it be with Hazelnuts? To be honest, not much. Just a different flavour profile but the meringue part was the same. It’s not as light as it’s almond counterpart, but it does have a nice roasted flavour from heating the hazelnuts up in the oven. 


After roasting them, I ground them up fine, just like the almond flour (almond meal, etc) and folded it into the egg whites which looks like shaving cream.

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Using a piping bag, I piped them out onto parchment paper and baked them for about an 1 to an hour and a half. they don’t get little feet like the French macarons, or as brown on the bottom but you’ll be able to tell by how they feel and come off the paper.


The filling was easy! Mix together in a bowl, the mascarpone, mini chocolate chips, sugar and ground hazelnuts. 🙂 I used the back of a teaspoon to spread the filling onto the flat side of a cookie before squishing another cookie gently on it.

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With a moist finger tip, you can gently fix the tips on the cookies, or you can just leave them as they do not burn and leave a more homemade feel to them 🙂

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One for the plate, one for me, one for the plate, one for me…


Be careful as these should be assembled as close to when you’re going to eat them as possible. If you do put them together a little early, make sure they are all in one layer with some room in between them as they do suck the moisture from each other and will go a little soft.


Hazelnut Meringues with Chocolate Chip Mascarpone

Prep time: 30 minutes     Cook time: 1.5 hours     Cool time: 20 minutes



8 ounces hazelnuts, skins on

6 eggs whites, at room temperature

1 teaspoon cream of tartar

1 cup plus ½ cup confectioners’ sugar

1 tablespoon Frangelico or other hazelnut liqueur


1 cup mascarpone, at room temperature (or use cream cheese)

2 tablespoons superfine sugar

½ cup mini chocolate chips


Make the meringues:

Preheat the oven to 400ºF. Line four cookie sheets with parchment paper.

Place the hazelnuts on a baking sheet, and toast them in the oven until golden brown, 8 to 10 minutes. Remove, and lower the oven temperature to 200ºF.

Place the hazelnuts in a food processor and zap, pulsing, until finely ground, but not so long that they form a paste. Divide the ground nuts in half and set aside.

In a large mixing bowl, whip the egg whites on medium speed until foamy. Then add the cream of tartar, turn the mixer speed to high, and whip until the whites form soft peaks. Fold in 1 cup of the confectioners’ sugar and whip on high speed to form firm, glossy peaks. Add the Frangelico and whip again until the whites look like shaving cream. Fold in the remaining ½ cup confectioners’ sugar and one portion of the ground hazelnuts.

Place the mixture in a piping bag, and pipe out 1 ½-inch-wide flat coin-shaped disks on the parchment-lined cookie sheets, about 20 per sheet. Put two sheets in a cool spot. Place the remaining two sheets in the oven and bake for 1 hour. Then rotate the sheets and bake for another 30 minutes, until the meringues are crisp and firm. Slide the parchment off the sheets onto the counter; let the meringues cool completely. Repeat with remaining meringues.

Prepare the filling:

Place the mascarpone in a mixing bowl, and add the superfine sugar, the mini chocolate chips, and the remaining ground hazelnuts. Stir to form a smooth mixture with the consistency of frosting. Place a generous teaspoon of the filling on the flat side of one meringue and then adhere another disk, flat side toward the filling, like a sandwich. Repeat with the remaining filling and meringues.

**These are best served immediately.

Makes 40 meringues sandwiches

Note: The baked meringues (without the filling) can be stored in an airtight container filled with uncooked filled with uncooked rice for 1 to 2 days. They are best eaten the day they are made, however.

{Recipe from cookbook Molto Batali by Mario Batali or found on MarioBatali.com)


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