Cinnamon and hazelnut meringues from Ottolenghi - The Cookbook (page 250) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • TonyInSeattle on April 20, 2026

    Loved these. I ended up with pistachios instead of hazelnuts, which was also very good.

  • hlange on July 18, 2024

    My first attempt at meringues. What threw me was the recipe saying to heat the egg white/sugar mixture to a certain temperature, and also to melt the sugar while doing so, but when my mixture hit that temperature the sugar hadn't melted. I pulled it since I didn't want to risk cooking the egg whites. As a result the baked meringues had lots of weeping and were undercooked inside. I feel this recipe needs at least a little more clarity. Even apart from all that though these seemed way way too sickeningly sweet. A shame because the brown sugar-cinnamon flavor to them was otherwise very good.

  • Hellyloves2cook on December 25, 2016

    I have never used this technique to make meringues before. Heating the egg whites and the combined sugars over a pan of simmering water in a heatproof bowl and leaving for 8 minutes for the sugars to dissolve stirring occasionally had me a little worried as I thought the egg whites would start to cook and I would end up with something that would be fit for the bin. However I trusted the process and was rewarded with great meringues!

  • Melanie on September 09, 2013

    Cinnamon and hazelnut meringues. Very good - loved the texture and taste of these.

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