Classic hazelnut meringue pie recipe (2024)

The hazelnut meringue pie, also called the progre tart, is one of the specialties of many pastry chefs. This rich, creamy, crispy and slightly chewy pastry is really delicious and is also on my favorites list. With this recipe you can make the classic hazelnut meringue pie yourself, which is just as tasty as the one from the bakery. No matter how great the temptation, try to leave the hazelnut meringue pie for a day - it will be even tastier afterwards! Enjoy this delicious hazelnut meringue pie recipe!

Classic hazelnut meringue pie recipe (1)

Classic hazelnut meringue pie recipe (2) Classic hazelnut meringue pie recipe (3)

List of ingredients

  • For the foam
  • 125 g white hazelnuts
  • 4 egg whites
  • ¼ tsp salt
  • 200 g fine sugar
  • 100 g icing sugar
  • 15 gr cornstarch
  • For the filling
  • 30 gr hete espresso
  • 30 g brown caster sugar
  • 2 tsp instant espresso
  • ½pastry cream recipe
  • 150 g butter, at room temperature
  • 30 g icing sugar
  • possibly a dash of crème de cacao
  • For decoration
  • nougatine, finely chopped
  • 325 ml whipped cream
  • 40 grams of sugar
  • handful of hazelnuts, roasted

Making a classic hazelnut meringue pie

Preheat the oven to 175 °C. Line a baking tray with baking paper and divide the hazelnuts over it. Roast the hazelnuts for about 8 to 10 minutes until golden brown. Let the nuts cool and chop them finely in the food processor. Reduce the oven temperature to 135 °C.

Place the egg whites with the salt in a fat-free bowl and whisk. When the mixture starts to become frothy, add the caster sugar one tablespoon at a time. Beat the egg whites into a stiff, glossy egg white foam. Then carefully fold the icing sugar, ground hazelnuts and cornstarch into the egg white foam. Make two circles of about 20 centimeters in diameter from the foam on a baking tray lined with baking paper. Bake the foam for 1 hour, turn off the oven and let it cool in the oven (preferably overnight).

Decorating the hazelnut meringue cake

Mix the hot espresso with the brown caster sugar and the instant espresso and stir until everything has dissolved. Beat the butter with the icing sugar until fluffy. Add the pastry cream and beat everything through. If the buttercream starts to curdle, the mixture is too cold, place the bowl in some warm water or place a warm hair dryer on the bowl. Finally, add the coffee mixture and, if desired, the crème de cacao to the buttercream and mix it through.

Beat the whipped cream with the sugar and place it in a piping bag with a serrated nozzle of 1-1½ centimeters. Cover a slab of foam with mocha buttercream and place the other slab on top. Cover the top and sides of the cake with the remaining buttercream. Press the side of the cake into the finely chopped nougatine. Pipe whipped cream in the center of the cake and pipe swirls of whipped cream around it. Finally, decorate with the roasted hazelnuts.

Photo: Harold Pereira

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Comments (61)

Chantal2017-02-23 07:04:20

What a delicious recipe this is! Made it yesterday and couldn't resist tasting it right away! It's really tasty!

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CH

Nicky2017-02-23 19:26:25

I really enjoy making cakes with foam, but we can never finish it in one day and the foam is completely soft the next day. Can I prevent that?

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IN

Rutger2017-02-25 23:23:25

You can cover the foam with a thin layer of white or dark chocolate, so it absorbs less moisture so it stays crispy for longer.

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Classic hazelnut meringue pie recipe (6)

SterkInDeKeuken.nl2017-02-25 15:41:50

Oh wonderful!!

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ST

Lotte2017-03-20 22:05:34

Hi Rutger, why does the espresso have to be hot? Doesn't the buttercream curdle when you add hot espresso?

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LO

Rutger2017-03-23 13:15:55

Hi! The cream will actually separate if the ingredients are too cold. Because you want to dissolve the caster sugar and instant espresso in the espresso, it is better that it is warm, so that everything dissolves more easily.

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Classic hazelnut meringue pie recipe (7)

Lotte2017-03-23 16:57:30

Do you have to let the mixture cool down afterwards? Or can you add the espresso mixture hot?

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LO

Rutger2017-03-27 09:51:12

Cooling something down doesn't hurt, but it doesn't have to be ice cold.

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Classic hazelnut meringue pie recipe (8)

Joos Bakery2017-03-23 20:28:39

I'm now making it for my husband's birthday tomorrow... and as expected, another fight with the buttercream haha... I'll never get it done

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JO

Rutger2017-03-27 09:49:55

What went wrong? I will post an article soon with buttercream problems (and of course the solutions!).

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Classic hazelnut meringue pie recipe (9)

Joos Bakery2017-03-27 10:57:12

I would be very happy with that, Rutger! everything is going wrong for me. With this one he went crazy when adding the coffee mixture. Fortunately, there was also a good tip and everything turned out fine. But buttercream and I are not a good combination haha

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JO

Joos Bakery2017-03-26 20:18:42

Together with a friend we have the Baking Apart Together project. We then both bake the same recipe in our own kitchen. Every month we take turns choosing a recipe. This month we opted for the hazelnut meringue pie. He was loved by both families. I have also placed a reference to the recipe on our blog.
https://bakingaparttogether.blogspot.nl/

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JO

Rutger2017-03-27 09:44:52

How nice to see! And I'm glad they were well received!

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Classic hazelnut meringue pie recipe (10)

Lotte2017-04-02 22:44:58

Does the pastry cream have to be completely cooled before adding it or can it be done while it is still warm?

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LO

Rutger2017-04-03 20:49:10

It must be completely cooled, otherwise the butter will become too warm and therefore soft, so you will not get a nice cream.

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Classic hazelnut meringue pie recipe (11)

Irene2017-05-06 11:42:22

Do you also use instant espresso for the hot espresso? Or do you make a real espresso?

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AND

Rutger2017-05-09 01:29:34

I use real espresso for this, but you could also do it with instant espresso.

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Classic hazelnut meringue pie recipe (12)

Simone2017-05-10 13:33:42

A Hazelnut pastry always has such a delicious nut on it. What is in that nut and can I make it myself?

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AND

Rutger2017-05-19 10:17:22

Those nuts look a bit like roasted almonds. Here you can see how you can make them: http://www.rutgerbakt.nl/recept-brande-amandelen/

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Classic hazelnut meringue pie recipe (13)

petra booister2017-05-13 21:05:19

Hi Rutger,
Do you use light or dark brown caster sugar? The foam is already cooling in the oven, I'm so curious!
Greetings Petra

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PE

Rutger2017-05-19 10:01:20

I use dark caster sugar for the filling.

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Classic hazelnut meringue pie recipe (14)

petra booister2017-05-21 10:38:19

It was very tasty! Thank you

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PE

Margriet2017-05-25 15:29:31

What a fantastic cake! Fun to make and great to present.

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MA

Leonneke2017-06-07 11:52:37

Hi Rutger! The recipe states that it is even tastier if you let the cake sit for a day before serving. Do you mean just the foam (let it cool in the oven overnight) or the entire cake? And is it best to keep the cake in the refrigerator? Greetings, Leonneke

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THE

Rutger2017-06-11 22:11:58

Hi! I mean the whole cake. The foam then becomes slightly moist due to the filling and that makes it nice and chewy. The cake must be stored in the refrigerator.

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Classic hazelnut meringue pie recipe (15)

Lotte2017-06-13 20:02:15

Will the whipped cream remain firm?

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LO

Rutger2017-06-19 10:00:23

Sure! You can use some whipped cream stiffener to be even more sure.

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Classic hazelnut meringue pie recipe (16)

Wish2017-09-03 15:49:53

Hoi

I want to make hazelnut meringue pie for my husband's birthday. I have granulated sugar from Van Gilse... not fine sugar... is that also okay?

I'd like to hear it.

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FROM

Rutger2017-09-10 15:21:37

You will then have to beat a little longer until the sugar has dissolved in the egg white foam.

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Classic hazelnut meringue pie recipe (17)

Denise2017-09-14 09:10:33

Hi Rutger,

I want to bake this cake for my birthday. Should the egg whites for the foam be from medium or large eggs?

Thank you in advance!

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OF

Rutger2017-09-18 15:12:22

All recipes use medium eggs, about 30 grams of protein per egg.

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Classic hazelnut meringue pie recipe (18)

Ingrid2017-10-05 17:12:07

Hi Rutger, is 'fine' sugar the same as caster sugar, if not can you use it when it says so in your recipes?

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IN

Rutger2017-10-11 12:14:31

Hi. Fine sugar is different from caster sugar. I certainly wouldn't use caster sugar for meringue. For an explanation of the different types of sugars, look here: https://www.rutgerbakt.nl/welke-severe-sugers-sugar-er-bakhulp/

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Classic hazelnut meringue pie recipe (19)

Liliane2017-11-25 12:15:18

Hi Rutger, I'm working on the cake for tomorrow! I'm just not sure whether the nuts should be put on the side? I will do the whipped cream and decoration last minute tomorrow. Thanks!

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LI

Amrita2017-11-26 18:29:09

Made the cake yesterday. Very popular with others, but too sweet in my opinion. In which part of the cake can I add less sugar?

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AM

Anita2018-02-05 13:33:49

Why should white hazelnuts be used?
I have a brown membrane around it. Can I use that too? Or will he fail?
Would like to hear
Greetings

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AN

Rutger2018-02-11 17:55:14

It is indeed the tastiest without the membrane. I see you already solved it yourself.

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Classic hazelnut meringue pie recipe (20)

Anita2018-02-06 15:49:40

Have discovered it now.
Roast hazelnuts in the oven
190°C 8-10 minutes.
Then put it in a tea towel and you can rub the membranes off.

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AN

Alida2018-03-02 16:12:09

I can't fit two 20 cm rounds on the baking tray, can I bake them one at a time and then put them back in the oven (warm but off)?

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AL

Rutger2018-03-04 21:26:24

If you have a hot air function on your oven, you can also bake two plates on top of each other. Otherwise your option is fine too.

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Classic hazelnut meringue pie recipe (21)

Alida2018-03-02 19:10:55

Maybe I can also make small pastries from it...and as for the roasted hazelnuts, how do I get them fine without a food processor? I read somewhere that if too many fats are released, this is not good for the proteins, is that correct??? Normally I put it in a bag and then hammer it...

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AL

Rutger2018-03-04 21:24:47

You can certainly make smaller pastries with it. If you grind the nuts for too long, fat will be released, but that won't happen in a bag with a hammer.

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Classic hazelnut meringue pie recipe (22)

Ilona2018-04-26 12:37:55

Hi Rutger, I made the cake last year and it was very popular. Now I want to make it again this year, but it took quite a lot of time. Can I also make the foam earlier and if so, how long can I keep it before preparing it as a cake?

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IL

Rutger2018-04-29 17:33:53

You can make the foam a week in advance. If you keep it airtight after baking, it will remain tasty.

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Classic hazelnut meringue pie recipe (23)

Linda2018-06-28 09:14:58

Hi Rutger,
I would like to combine this cake with bokkepootjes for a friend who loves hazelnut foam but also bokkepootjes.
What is your advice? I was thinking of ground goat legs through the buttercream and some goat paws on the outside.
I'm curious. Thank you in advance. :)

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LI

Rutger2018-06-28 18:09:20

Both options sound delicious! Seems like a really nice combination to me!

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Classic hazelnut meringue pie recipe (24)

Marit2018-10-09 11:42:06

I would like to make the mocha cake from the baking bible. Now I'm wondering... is hot espresso just coffee? We only have a filter coffee machine, so can I just make it and then use it? Thank you in advance :)

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MA

Jon2018-10-29 07:51:41

How do I get the mocha cake nicely round? I've made this cake twice now and it was oval twice. Thank you in advance.

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JO

Rutger2018-11-04 16:02:12

By drawing good circles on the baking paper (for example by tracing a plate) and staying within them while piping the meringue.

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Classic hazelnut meringue pie recipe (25)

Renate2018-12-17 21:00:07

Hi Rutger! I would like to make small pastries, but will the baking time be the same?

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RE

Rutger2018-12-19 09:28:46

For small cakes you can use the same baking time with this recipe.

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Classic hazelnut meringue pie recipe (26)

Dorianne2020-02-05 14:59:43

Hello Rutger.
Can I use something else instead of espresso and instant espresso? Not a coffee lover😊

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DO

Rutger2020-02-11 12:54:59

You can also leave it out, then the cake will not get a mocha taste.

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Classic hazelnut meringue pie recipe (27)

Gesille Huijgen2020-03-30 18:24:38

Hi Rutger, your Baking Bible states that the cake is tastiest if you make it a day in advance. I read above that you should keep it in the refrigerator. Doesn't the foam actually become very soft?

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GE

Rutger2020-04-03 11:28:48

The foam becomes slightly softer, but also nice and chewy. The cake is made with a cream that uses dairy, which should always be kept in the refrigerator. It is nice to take the cake out of the refrigerator half an hour before serving, so that the cake can come to room temperature.

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Classic hazelnut meringue pie recipe (28)

Iris2020-04-02 20:21:56

Can you freeze the cake?

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AND

Rutger2020-04-03 11:19:04

That is possible, without the whipped cream on top. But it is always tastiest freshly made, of course.

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Classic hazelnut meringue pie recipe (29)

Heidi2020-04-03 10:12:15

The taste is good. Only the mocha buttercream with pastry cream looks very wet and the cake spreads and is not firm. How can I prevent this?

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HE

Rutger2020-04-03 11:18:08

Have you let the pastry cream cook long enough? And wasn't the cream curdled? In this article you can read more about problems with buttercream: https://rutgerbakt.nl/bakhulp/botercreme-is-geschift-of-te-slap-bakhulp/

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Classic hazelnut meringue pie recipe (30)

Debby tollenaar boskaljon2020-04-10 21:08:37

Thanks Rutger for your recipe. Very clear! 😊

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OF

kim2020-04-22 14:13:23

great recipe!

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TO

Debbie Carlier2020-07-29 12:21:19

I have one question, how finely should the hazelnuts be chopped? To flour, or powder or could it be coarser?

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OF

Rutger2020-08-02 10:07:55

You can do both, it just depends on what you like.

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Classic hazelnut meringue pie recipe (31)

ria2020-08-08 11:24:42

how and is it possible to reduce the sugar content in the cake

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RI

Rutger2020-08-10 12:06:22

The sugar plays an important role in the structure of the foam. You can leave out a small part, but certainly not too much. How many? That's a matter of trying it out.

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Classic hazelnut meringue pie recipe (32)

Annemieke2022-04-19 21:51:06

I've halved the sugar in each part and it's going well

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AN

Hetty2020-12-26 11:41:30

I made the cake yesterday and now I look in the fridge and a lot of brown liquid has come out?
How is this possible?

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HE

Rutger2020-12-30 09:52:27

It may be that the cream was not mixed/separated well enough, I can't really think of another reason.

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Classic hazelnut meringue pie recipe (33)

Jessica2021-01-18 16:43:52

I only read chopped hazelnuts in this recipe, but nougatine also has caramel/sugar, right? That is not described anywhere...

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IS

Rutger2021-01-25 09:12:48

Under the ingredients under 'for decoration' there is a link to how you can make nougatine yourself.

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Classic hazelnut meringue pie recipe (34)

Vincent2021-02-07 21:21:02

challenging recipe! I'm going to try it, out of many recipes, I think this one is the clearest
Greetings Vincent the hobby baker

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VI

nod2021-06-17 17:22:55

Started on the recipe. Made the foam, put it in the oven. Had to wait way too long before the discs were allowed out of the oven. And so they were hollow inside. What went wrong???

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NO

Rutger2021-06-22 10:29:13

That's difficult to say.

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Classic hazelnut meringue pie recipe (35)

Magda2021-07-06 20:20:55

What a great recipe!! I have now made the hazelino cake 4 times and it is thoroughly enjoyed!!
Thank you!!

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MA

Yoshka2021-07-11 11:20:19

Dear Rutger,
I have made this recipe a few times now and most of the parts are very tasty. However, my buttercream curdles every time I add the coffee extract. Everything is at room temperature and I add the extract little by little. What am I doing wrong?

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YO

Annemieke2022-04-19 21:44:44

It may seem that way at first, but continuing to knock takes quite some time

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AN

Stefanie2022-02-06 21:02:53

If you already add the coffee extract to the pastry cream, you will not have this problem. And above all, the pastry cream and butter must be at room temperature.

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ST

Rutger2021-07-13 09:19:30

Take a look at this article: https://rutgerbakt.nl/bakhulp/botercreme-is-geschift-of-te-slap-bakhulp/

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Classic hazelnut meringue pie recipe (36)

Sacha2021-08-30 09:17:59

What a great recipe! It was really delicious!!!

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on

Karin2021-09-02 22:55:14

Delicious and super easy to make

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THE

Gerty2021-09-05 20:23:58

Super tasty recipe; but my cake turned out very soft: is this because the buttercream was too thin?

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GE

Rutger2021-09-13 08:14:54

It can be caused by too thin buttercream. The longer you prepare the cake in advance, the softer the foam will become.

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Classic hazelnut meringue pie recipe (37)

Harmke2021-10-02 16:36:23

The taste is good. The foam rings had run out. So a hard layer around it. Could it be that the oven should be slightly higher than 135 degrees, or lower?

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HA

Rutger2021-10-03 17:23:52

Foam is dried rather than baked. I wouldn't turn the temperature up much higher. Wash the egg white until fluffy and do not mix the nuts in for too long.

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Classic hazelnut meringue pie recipe (38)

True2021-10-03 09:24:06

Great recipe. Easy to follow and with delicious results. I was amazed at my own baking skills!

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on

Patricia Gerrits2021-10-30 16:04:35

Mmmm it's in the fridge for tomorrow for my birthday. Always delicious cake. Maybe a tip for bakers with crazy buttercream. I always make the pastry cream a few hours before I make the buttercream. Then the bbr can cool nicely on the counter and it is not too cold when you use it for the buttercream.

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PA

Rutger2021-11-01 09:08:41

Good tip!

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Classic hazelnut meringue pie recipe (39)

Gre Krijn-Dieleman2021-11-13 21:32:30

Isn't that a lot of whipped cream for those twelve swirls on top?

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GR

Rutger2021-11-16 12:56:05

The cake is also completely topped with whipped cream in the middle, between the swirls.

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Classic hazelnut meringue pie recipe (40)

Monique2022-09-29 06:22:18

Is it true that I don't read that in the recipe?

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MO

Rutger2022-10-11 08:57:32

It is indeed not very clear. Decorate the top of the cake with whipped cream is written somewhat briefly. I will adjust it!

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Classic hazelnut meringue pie recipe (41)

Moniek2022-01-05 18:00:18

Very tasty and easier to make than I expected. I do think my buttercream was a bit too soft because it has sagged a bit.
The problem I have often encountered is that the nougatine seems to melt, causing sugar to drip out. Do you have any tips for this?

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MO

Rutger2022-01-11 09:53:12

Have you made the caramel dark enough for the nougatine? If it is too light, it can indeed melt faster. I've never actually had that problem myself.

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Classic hazelnut meringue pie recipe (42)

Moniek2022-01-16 16:56:51

I did not make the nougatine myself. I'll try that next time. Thank you.

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MO

Jason2022-01-22 18:31:04

The foam can be compared to that of the maison cellar. I really want to try making that cake Maa.

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AND

Simone2022-10-01 21:58:43

They use a higher temperature and shorter baking time, the color of the foam is also the same color as the cream. Try to emulate him too. It is an easy drive from the head of North Holland

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AND

Rutger2022-01-24 10:36:40

Of course, every baker has his own secrets, but for me this is my favorite!

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Classic hazelnut meringue pie recipe (43)

Maria Steentjes2022-04-03 10:55:25

I often make the cake with an extra filling of some lawyer and tova caramel sauce and chocolate

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MA

Heidi2022-10-03 08:47:17

And how do you do that? Definitely delicious, the 3 things I prefer...😜

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HE

truth2022-03-10 14:48:49

A really delicious cake. Every birthday I am asked if I can make this.

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VE

Nienke2022-04-18 17:08:49

Super delicious cake! Some points of attention for the next time I make this... the buttercream did indeed curdle and I could not get it to separate. The taste was great!
And the nougatine started to melt overnight. I was happy that I still had to decorate with whipped cream😅

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IN

Rutger2022-04-21 09:42:14

Have you read this article:
You can always get buttercream to loosen again by heating it. https://rutgerbakt.nl/bakhulp/botercreme-is-geschift-of-te-slap-bakhulp/

To answer

Classic hazelnut meringue pie recipe (44)

Annemieke2022-04-19 21:49:31

This recipe has made me a master baker at work, except I halved the sugar and made nougatine with honey, and it still tastes fantastic

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AN

Joke from Ireland2022-04-29 08:19:20

I would like to make a nice firm filling as a filling.
And what taste is involved.
I always make the cake with complete satisfaction!,…
What can you recommend to me?

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JO

Melissa2022-05-07 08:06:04

Hi Rutger, can I also place two baking trays one below the other in the oven to bake the foam, because it mainly dries in the oven?

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ME

Rutger2022-05-08 19:27:02

Hi, that is possible, but please use the hot air function of your oven.

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Classic hazelnut meringue pie recipe (45)

Suzanne2022-06-14 15:08:41

Hello Rutger,
Can I make the foam layer earlier and freeze it?
Thank you!

To answer

They are

Rutger2022-06-19 20:16:57

If you pack them properly, airtight, this is fine. You can also store them in an airtight container at room temperature for a long time. At least a week.

To answer

Classic hazelnut meringue pie recipe (46)

Desiree Burgers2022-07-08 19:22:40

I tried twice today. But the foam does not become completely dry. I also immediately get cracks in it. What could go wrong? Let's try again tomorrow.

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OF

Rutger2022-07-11 08:04:39

Did you bake it long enough and let it cool completely in the oven?

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Classic hazelnut meringue pie recipe (47)

Desiree2022-07-09 07:01:40

It is now the next day. I left it in the oven all night. Unfortunately I can't get it off the baking paper now either. Still very sticky

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OF

Jolanda2022-09-14 10:51:30

Leave it in the oven with the door open or closed?

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JO

Rutger2022-09-14 19:17:09

With closed door.

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Classic hazelnut meringue pie recipe (48)

Rose2022-09-15 10:42:41

Hi, hazelnut meringue is my favorite. But I like to keep the foam a little chewy so that it sticks to your teeth. I managed it once and never again. Now it is either completely dry and brittle or it is bleeding.
What's the trick for the toffee structure? Thank you very much in advance!!

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RO

Rutger2022-09-19 12:17:57

That has a lot to do with the timing. The moisture from the filling makes the foam tougher and softer, until at a certain point it becomes a little too soft.

To answer

Classic hazelnut meringue pie recipe (49)

Rose2022-09-28 17:21:23

Thanks for your response! Does that mean it has been in the oven too long when it starts to “walk”?
Furthermore, it is a matter of trial and error :P

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RO

Rutger2022-10-11 09:02:06

That has nothing to do with staying in the oven for too long.

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Classic hazelnut meringue pie recipe (50)

Monique2022-10-20 22:57:11

Hallo!
I want to make a meringue roll with pecans. Can I add some of the chopped pecans to the meringue like I did with the meringue, or will that make it too brittle?

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MO

Rutger2022-10-26 15:46:02

The danger is that the meringue will lose its lightness and the roll will become too tough, but you can always try.

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Classic hazelnut meringue pie recipe (51)

Tony2022-10-21 16:53:54

Hi . Maybe strange question. But you're talking about 30 grams of hot espresso. Shouldn't that be ml?

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TO

Rutger2022-10-26 15:42:44

Hi. It's exactly the same. The easiest way to measure such small quantities is to weigh them instead of measuring the number of milliliters.

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Classic hazelnut meringue pie recipe (52)

Marieke2022-11-14 10:19:12

Hi Rutger,

I made this cake for my birthday last weekend (and a sheet cake with fruits & crumbs and an apple pie, all from your baking books). It was quite a bit of work, but the result was really delicious and it looks fantastic too!
And guess what? I received your new dessert bible as a gift :). What a beautiful book with beautiful recipes, it will be difficult to choose ;).

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MA

Rutger2022-11-19 08:46:34

How nice! Enjoy all the desserts!

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Classic hazelnut meringue pie recipe (53)

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