Gluten-Free Hazelnut Meringues
By the Gluten Free Recipes team ·
Delicate, crisp meringues infused with the rich, nutty aroma of toasted hazelnuts. These airy delights offer a satisfying crunch that melts in your mouth, perfect for an elegant dessert or a sweet treat.
At a glance: This hard baking recipe yields 4 servings in about 1h 15m (30 min prep, 45 min cook). It uses 5 ingredients — including egg whites, granulated sugar, cream of tartar — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hazelnut Meringues: When preparing this baking recipe, always ensure that your granulated sugar, vanilla extract, and any pre-ground nuts are certified gluten-free to avoid cross-contamination from manufacturing processes that also handle gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Hazelnut Meringues: This recipe is naturally gluten-free, relying on egg whites and sugar for structure, with the addition of ground hazelnuts for flavor and texture.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 0.5 tsp cream of tartar
- 1 tsp vanilla extract
- 0.5 cup hazelnuts, toasted and finely ground
Instructions
- 1
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper. Toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, or until fragrant and lightly browned, then let them cool completely before grinding them into a fine meal.
- 2
In a very clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the room temperature egg whites and cream of tartar. Beat on medium speed until soft peaks form, which means the egg whites will hold their shape but the tips will curl over.
- 3
Gradually add the granulated sugar, about one tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the meringue is stiff and glossy, and the sugar has completely dissolved, which you can test by rubbing a small amount between your fingers – it should feel smooth, not gritty. This process will take about 8-10 minutes.
- 4
Gently fold in the vanilla extract and the finely ground toasted hazelnuts using a spatula. Be careful not to overmix, as this can deflate the meringue. The mixture should be thick and hold its shape well.
- 5
Spoon or pipe mounds of the meringue mixture onto the prepared baking sheets, leaving about an inch between each one. Bake for 45 minutes, or until the meringues are dry to the touch and lift easily from the parchment paper. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar for at least 1 hour, or until they are completely crisp.
Nutrition (per serving)
Tips & Notes
- Cream of tartar (1/8 tsp per white) stabilizes meringue and helps it hold its shape longer.
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
- Measure GF flours by weight (grams) rather than volume for the most consistent results — a kitchen scale pays for itself quickly.
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