Meringue logs with coffee and hazelnut

Meringue logs with coffee and hazelnut

Atelier Confectionery
15 mins
Cooking time
60 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
175g caster sugar
1 teaspoon instant espresso powder
3 egg whites
pinch salt
1/8 teaspoon cream of tartar
50g whole blanched hazelnuts, toasted and chopped
100g dark chocolate, melted, (optional)


  1. Preheat the oven to 100°C. Lightly oil and line a large baking tray with baking paper.
  2. Mix the sugar and espresso powder in a small bowl and set aside.
  3. Place the egg whites and salt in a freestanding mixer with a whisk attachment. Make sure that the bowl is grease-free. Whisk the egg whites on medium speed until they become frothy and start to form soft peaks. Increase the speed to high and add tablespoonfuls of the sugar and espresso mixture, one spoonful at a time, until all the mixture has been used up. The meringue should be smooth, glossy and holding stiff peaks.
  4. Remove the bowl from the mixer and, using a large metal spoon, fold in the cream of tartar and half of the chopped hazelnuts until well combined.
  5. Fill a piping bag with a large plain nozzle with the meringue mixture and pipe 10–12 cm logs onto the prepared baking tray. Sprinkle with the remaining nuts. Bake the meringues in the oven for 1–1½ hours, or until dried and crisp. Leave to cool completely on a wire rack before removing from the baking tray.
  6. Once cooled, drizzle some melted chocolate over the logs, if you like. The meringues can be stored in an airtight container for up to a week.
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