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These Little Meringue Shells with Chocolate Hazelnut Whip turn basic items into a fancy sweet treat that looks straight from a top bakery. The crunchy meringue bases hold a warm pool of Nutella covered with fluffy whipped cream and toasted hazelnuts, making a treat that perfectly balances different textures.
I whipped up these mini meringues for a get-together when I needed something to impress my friends without being stuck cooking all day. They've become my go-to sweet treat whenever I want to make someone's day special without spending forever on tricky cooking moves.
Ingredients
- Egg whites from 4 large eggs: eggs at room temp will give you more fluff and stability
- 1 cup granulated sugar: finer sugar melts better for a silkier meringue
- 1 teaspoon vanilla extract: brings a nice cozy flavor to the meringue base
- 2 cups heavy whipping cream: needs to be really cold for the best whipping
- 1 cup Nutella: this main ingredient works for both filling and flavoring the cream
- 1 cup raw unsalted hazelnuts: toast them to bring out their nutty goodness
- 4 ounce chocolate bar: splurging on nice chocolate really pays off here
Simple Instructions
- Get Everything Ready:
- Heat your oven to exactly 250°F which really matters for good meringues. Put parchment on your baking sheet making sure it's totally flat so your meringues don't come out wonky.
- Whip Up Mini Shells:
- Start beating egg whites at medium before slowly turning it up. Add sugar bit by bit waiting until each spoonful mixes in before adding more. Keep going until you get shiny stiff peaks that don't droop when you lift the beater up.
- Shape Your Shells:
- Put the fluffy mixture in a piping bag with a big round tip. Squeeze out 4inch circles on your parchment making the sides a bit taller than the middle to create a little bowl. Each one should be about an inch thick so they can hold all your toppings.
- Cook and Cool Slowly:
- Bake them for exactly 90 minutes at 250°F until they feel dry on top but haven't turned brown. The slow cooking gives you that crispy outside with a soft inside. After baking turn off the oven but keep the door shut letting meringues cool gradually for 12 hours to stop them from cracking.
- Get Those Nuts Ready:
- Put a dry pan on medium heat and throw in your hazelnuts. Keep them moving with a wooden spoon so they toast evenly. Watch them like a hawk since they burn fast once they start coloring up. They're done when they smell amazing and the skins start cracking.
- Mix Up Chocolate Cream:
- Whip the cold cream in a cold bowl until it starts forming soft peaks. Carefully fold in half cup of Nutella using gentle cuts to keep the cream fluffy. Don't mix too much or you'll lose all that air. Warm the rest of the Nutella in the microwave for 20 seconds stirring until it's nice and runny.
- Put It All Together:
- Set a cooled shell on a plate. Pour a spoonful of warm Nutella into the middle dip. Add a big dollop of chocolate whipped cream on top. Sprinkle with your toasted chopped nuts and finish with fancy chocolate curls made by running a veggie peeler along your chocolate bar.
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You Must Know
- You can make the shells a day ahead and keep them in an airtight box
- The mix of crunchy outside and chewy inside makes these treats special
- Double check all your tools are totally free of fat or egg yolk
- Don't try to speed up the meringues with higher heat or they'll crack
The best thing about making these is seeing people take their first bite when that crispy shell gives way to the soft middle everybody gets this look of pure happiness. My kid and I always make these together for birthdays and celebrations and she always bags the beaters with leftover chocolate cream.
Storage Solutions
You can make the empty shells up to 3 days early if you store them right. Put them in a completely dry sealed container at room temp never in the fridge where moisture will make them soft. Keep them away from damp air that's their worst enemy. For the best experience put everything together just before serving since the cream will eventually make the meringue soft.
Perfect Substitutions
This treat works great with lots of swaps based on what you've got. Try using peanut butter caramel or fruit spreads instead of Nutella for totally different flavors. Switch hazelnuts for almonds walnuts or pistachios if you want. For folks who can't do dairy whipped coconut cream works pretty well instead of heavy cream though it'll taste a bit different.
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Fixing Meringue Problems
Getting perfect shells might take some tries but even the not-so-perfect ones taste amazing. If your mixture deflates while adding sugar your egg whites probably weren't stiff enough to start with. Leaky or cracked shells usually mean the oven was too hot or you rushed the cooling. If the inside is too gooey it just needed more time in the oven.
Serving Suggestions
Turn these little treats into a fun DIY dessert bar by putting out the baked shells with bowls of chocolate cream toasted nuts and different toppings. Fresh berries especially raspberries go really well with the hazelnut taste. For fancy occasions add a splash of hazelnut liqueur to your cream or serve with a small glass of sweet bubbly wine.
Frequently Asked Questions
- → What keeps pavlova crispy?
Bake slowly at a low heat, then let them cool fully in the oven to avoid cracks or softness.
- → Can I replace hazelnuts with something else?
Sure! You can swap hazelnuts for almonds, walnuts, or even pecans—go with what you like best!
- → How do you get the Nutella cream so light?
Whip the cream until it forms soft peaks, then gently mix in the Nutella so it stays fluffy.
- → Can you prep pavlova ahead of time?
Definitely. Make the shells early, but keep the toppings off until you're ready to serve for the best texture.
- → What’s a quick way to toast hazelnuts?
Put them in a dry pan on medium heat, stirring often for a couple of minutes, until they smell nutty and are lightly browned.