Ingredients

4 egg whites

1 cup granulated sugar

Pinch kosher salt

1 cup lightly roasted hazelnuts, roughly chopped

1/4 cup lightly roasted hazelnuts, chopped (optional, for topping)

3 egg yolks

2 Tbsp granulated sugar

1 1/2 Tbsp all-purpose flour

1/4 can (3.5 oz) dulce de leche (or sweetened condensed milk for a milder flavor)

3/4 cups milk

8 Tbsp unsalted butter, room temperature

1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 225°F and line a 12 x 18 inch sheet pan with parchment paper.

Step 2: In a clean, grease-free bowl, separate the egg whites from the yolks, ensuring no yolk contaminates the whites.

Step 3: Add 1 cup of sugar and a pinch of salt to the egg whites and whip on high speed until thick, glossy, and pearly — about 15 minutes with a stand mixer or 20–25 minutes with a handheld mixer.

Step 4: Roughly chop 1 cup of hazelnuts. For piping, chop finely to avoid clogging.

Step 5: Gently fold the chopped hazelnuts into the whipped meringue with under 15 strokes to keep it airy.

Step 6: Fit a pastry bag with a large star tip and pipe 25–30 star shapes about 1 to 1.5 inches apart on the parchment. Alternatively, spoon dollops. Sprinkle optional chopped hazelnuts on top.

Step 7: Bake for 2 hours, then turn off the oven and let the meringues cool inside fully.

Step 8: For the dulce de leche mousseline cream, whisk together 3 egg yolks, 2 Tbsp sugar, and vanilla until smooth in a medium pot.

Step 9: Whisk in 1 1/2 Tbsp flour until fully incorporated.

Step 10: Heat milk to boiling, then gradually add to the egg mixture, whisking constantly.

Step 11: Stir in the dulce de leche until mostly dissolved, then cook over medium heat, whisking continuously, until custard thickens just beyond boiling—about 2 minutes.

Step 12: Let the custard cool to room temperature.

Step 13: Whip the room temperature butter until fluffy and pale, about 5 minutes with a stand mixer or longer with a handheld.

Step 14: Add the cooled custard to the butter in three parts, mixing gently after each addition. If curdling occurs, gently warm a portion of the cream and mix back until smooth.

Step 15: Fill a piping bag or use a spoon to add the cream to the flat side of half the meringues. Sandwich with the remaining meringues.

Step 16: Roll the exposed cream edges in chopped hazelnuts if desired. Refrigerate for at least 6 hours, preferably 12–24 hours before serving.

Step 17: Optional: Dip ends in melted chocolate or ganache for an extra touch.

Tips & Variations

Use sweetened condensed milk instead of dulce de leche for a milder, less caramel-forward filling.

To ensure stiff peaks, make sure egg whites are at room temperature and bowls are perfectly clean.

Try substituting hazelnuts with toasted almonds or pecans for a different nutty twist.

For a decorative finish, dip meringue ends in dark or white chocolate.

Storage

Store the assembled meringue bombs in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. Meringues can soften slightly over time but remain delicious. Unfilled meringues keep much longer in a sealed container at room temperature.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, almonds, pecans, or walnuts can be used. Toast them lightly and chop before folding into the meringue for best flavor.

Why is my meringue not forming stiff peaks?

Make sure your mixing bowl and beaters are completely clean and free of grease. Also, use room temperature egg whites and avoid any yolk contamination. Adding a pinch of salt helps stabilize the whites as well.