Hazelnut Meringue Bombs Recipe

Into a thoroughly cleaned, absolutely grease free bowl, separate egg whites from your egg yolks making sure that no trace of the egg yolk gets into the egg whites.

Add 1 cup of sugar and a pinch of salt to the liquid egg whites and whip on high speed for about 15 minutes. If using a handheld mixer this might take about 5-10 minutes longer. As you start whipping the egg whites, they will be very thick and runny, but as you continue whipping, slowly the egg whites will gain volume and look very luster and pearly in color.

Meanwhile, roughly chop 1 cup of hazelnuts. If you’re planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine, so they do not clog up the tip.

Add chopped hazelnut pieces to the whipped meringue.

Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue.

Pipe about 25 – 30 stars, spacing them about 1 inch to 1.5 inches apart OR use two spoons to spoon the meringues. Sprinkle meringues with chopped hazelnuts if you wish. You can make the mounts as even or rough as you want.

Bake in preheated to 225F oven for 2 hours. Turn off oven and allow to cool in the oven.

To a medium sized sauce pot add 3 egg yolks, 2 Tbsp granulated sugar, 1 tsp of vanilla extract and whisk until smooth.

Add 1.5 Tbsp flour and whisk until smooth again.

Add 1/4 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn’t, will dissolve while cooking.

Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 2 minutes past boiling point. Allow to cool to room temp.

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