Coffee & Hazelnut Meringue Torte


6 egg whites

1 ½ cups caster sugar

1 tsp vanilla essence

½ cup roasted chopped hazelnuts

1 shot of espresso (or 2 tsp instant coffee + 1 Tbsp hot water)

¼ cup icing sugar

500mls Tatua Culinary & Whipping Cream

¼ cup whole hazelnuts

½ cup water

2 Tbsp water


  1. Beat egg whites until white and foamy.
  2. Gradually add the sugar, ¼ cup at a time beating until thick, white and glossy.
  3. Fold in the vanilla and chopped hazelnuts.
  4. Make 4 round discs on two lined trays.
  5. Bake for 1 hour at 160°C then turn oven off and allow to cool for a further 2 hours.
  6. Whip the Tatua Culinary & Whipping Cream until soft peaks.
  7. Add the coffee and icing sugar and beat until medium peaks are spoon-able, reserve one cup and set aside.
  8. Place one meringue disc on a serving plate and spoon over some coffee cream, repeat with the remaining layers.
  9. Beat the last cup of Tatua Culinary & Whipping Cream until stiff and transfer to a piping bag and decorate the top layer with peaks and hazelnut toffee.
  10. Toffee - Simmer the sugar, water and nuts in a shallow pan until caramelised, pour out onto a lined baking tray and allow to cool, then break into shards.
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