Meringues filled with nut cream

I made these meringues with nut cream for a New Year's party when I wanted something quick and simple after giving up on the idea of macarons. They may not be the most photogenic treats, but they were well-received and disappeared quickly. The recipe is classic, uncomplicated, and you don’t need any special tools—just a mixer and a baking tray.

Quick Info

Total time: about 2 hours
Preparation time: 25-30 minutes
Baking time: 30-60 minutes per tray
Servings: 20-25 pieces (depending on size)
Difficulty: medium
Recipe type: occasion dessert, suitable for festive tables or dessert platters

Ingredients

For the meringues:
- egg whites: 4
- ground walnuts: 200 g
- powdered vanilla sugar: 250 g
- food coloring (optional, for effect)
- coarsely chopped walnuts, for decoration

For the cream:
- whole eggs: 3
- granulated sugar: 150 g
- milk chocolate: 100 g
- cocoa powder: 2 tablespoons
- rum essence, to taste
- liquid cream: 200 ml
- milk: 150 ml
- vanilla sugar: 1 packet
- ground walnuts: about 50 g
- flour: 2 heaping tablespoons
- butter: 100 g

Instructions

1. Prepare the meringues.
Carefully separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and begin beating them with a mixer until stiff peaks form. Gradually add the powdered vanilla sugar and continue mixing until you achieve a glossy and firm meringue.

2. Add the walnuts.
Gently fold the ground walnuts into the meringue using a spatula or a wide spoon, being careful not to lose the volume. Add any desired essences. If you want to color part of the mixture, divide the meringue in half and add food coloring to one half.

3. Bake the meringues.
Prepare a baking tray lined with parchment paper or a lightly greased silicone mold. Drop small spoonfuls of the mixture onto the tray, spacing them apart. Sprinkle coarsely chopped walnuts on top if you want some texture.

Place the tray in a preheated oven at a low temperature. Bake for 30 minutes with the oven door slightly ajar, then for another 60 minutes at the same low heat for each tray, until the meringues easily lift off the paper and are dry on the surface.

4. Make the nut cream.
Melt the chocolate with the milk and cream in a heavy-bottomed pot over low heat. In a separate bowl, beat the whole eggs with the granulated sugar, vanilla sugar, flour, and cocoa powder until well combined.

Pour the egg mixture over the chocolate mixture, whisking continuously to prevent it from seizing or forming lumps. Keep on low heat, stirring constantly, until the mixture visibly thickens (about 15 minutes). Allow the cream to cool completely.

5. Finish the cream.
Beat the butter separately, then gradually incorporate the cooled cream, mixing until it becomes smooth and fluffy. Finally, add the rum essence and ground walnuts. If the cream seems too soft, you can add a bit more ground walnuts.

6. Assemble the meringues.
Choose meringues of similar sizes, carefully spread cream on one and sandwich them together in pairs. Roll the edges of each sandwich in the ground walnuts.

Chill them for at least an hour before serving to allow the cream to set.

Why I make this recipe often
They are made from ingredients I usually have at home, and I can use the walnuts I have on hand. The result is a rich dessert with a clear nut flavor, perfect for platters or festive meals. They hold up quite well in the fridge and can be made a day in advance without issues.

Tips and Variations

Tips
- For the meringues, do not overbeat the mixture after adding the sugar; just enough to make it firm and glossy.
- Leave space between the meringues on the tray—they don’t change shape much, but they shouldn’t stick together.
- If you don’t have a silicone mold, you can use two sheets of parchment paper to prevent sticking.

Substitutions
- Ground walnuts can be replaced with ground almonds at all stages of the recipe.
- The food coloring can be omitted or used in a natural form (for example, beet juice or turmeric powder for subtle hues).

Variations
- You can make smaller meringues for one-bite snacks.
- The cream can also be flavored with other essences (vanilla, almond, orange).

Serving Ideas
- Arrange them on platters with other homemade treats for variety.
- They pair well with coffee or as a dessert for festive meals.

Frequently Asked Questions

1. How do I know when the meringues are done?
The meringues are ready when they lift easily off the paper or mold and are dry on the surface, not sticky. The inside may remain slightly soft.

2. Can I use pre-roasted or caramelized walnuts?
For a more intense flavor, you can use lightly roasted walnuts, but not caramelized ones, as it will alter the texture of the cream and meringues.

3. Can I use only granulated sugar for the meringues?
I recommend using powdered vanilla sugar for a finer texture. Granulated sugar does not incorporate as easily and may leave the meringue grainy.

4. Can I freeze these meringues with cream?
I do not recommend freezing them, as the texture may change. It’s best to keep them in the fridge, well covered.

5. How long can I keep the cream in the fridge?
The cream lasts 2-3 days when well covered. If you want to prepare it in advance, make just the cream and keep the meringues separate until assembly.

Nutritional Values

Estimate for one serving (one meringue with cream, approximately 40-50g):
- Calories: 180-220 kcal
- Protein: 3-4 g
- Carbohydrates: 16-22 g
- Fats: 11-14 g

Values can vary significantly depending on the size of the meringues and how much cream you put between them. These estimates are approximate and do not include variations in toppings.

Storage and Reheating

Meringues with nut cream should be stored in the fridge in a sealed container for 2-3 days. Unfilled meringues last longer at room temperature. I do not recommend reheating them—they should be served cold, straight from the fridge. If they sit too long in the fridge, the meringue may become moister, but the taste remains good.

 Ingredients: For the meringues: 4 egg whites, 200 g ground walnuts, 250 g vanilla powdered sugar, food coloring, coarsely chopped walnuts. For the cream: 3 eggs, 150 g granulated sugar, 100 g milk chocolate, 2 tablespoons cocoa, rum essence, 200 ml liquid cream, 150 ml milk, 1 packet vanilla sugar, about 50 g ground walnuts, 2 heaping tablespoons flour, 100 g butter.

 Tags:  marshmallows