Strawberry-Hazelnut Meringue Shortcakes

Introduction & Inspiration

Let me introduce you to a dessert that’s as light as a cloud and simply bursting with fresh flavor: Strawberry-Hazelnut Meringue “Shortcakes”! Now, these aren’t traditional shortcakes, but rather delightful individual meringue cups or nests, baked until crisp and dry, sprinkled with toasted hazelnuts. They form the perfect base for cool frozen yogurt and juicy strawberries.

Imagine that satisfying crunch as you break through the delicate, sweet meringue shell, revealing cool, tangy frozen yogurt and sweet, fresh berries. It’s a wonderful combination of textures – crisp, cool, creamy, and soft – all in one elegant individual dessert. Plus, they are naturally gluten-free!

My inspiration for making meringue nests like these often comes when I’m craving a lighter dessert that still feels special and looks impressive. They are surprisingly simple to make, relying mostly on the magic of whipped egg whites and sugar. The hazelnut sprinkle adds a lovely nutty touch.

These individual servings are perfect for dinner parties, brunches, or anytime you want a refreshing and elegant sweet treat that won’t weigh you down. Let’s whip up these airy delights!

Nostalgic Appeal

Meringue nests or cups have a certain delicate, nostalgic charm. They might evoke memories of classic desserts like Pavlova, perhaps seen piled high with fruit and cream at festive gatherings, or maybe simpler meringue cookies enjoyed with tea. There’s an old-world elegance to perfectly baked meringue.

This recipe pairs that light, airy meringue with the universally loved combination of strawberries and a cool, creamy element (frozen yogurt here). It feels reminiscent of lighter versions of strawberries and cream, or perhaps desserts like Eton Mess where meringue pieces are mixed with fruit and cream. It’s familiar comfort made lighter.

There’s also a simple joy in having your own individual dessert presented in its edible meringue cup. It feels personal and special. Shaping the meringue into little nests before baking is also a fun, slightly old-fashioned technique that I find quite satisfying.

Serving these feels like offering a little cloud of sweetness. They are elegant without being fussy, bringing a touch of lighthearted nostalgia to the table.

Homemade Focus

The true heart of this Strawberry-Hazelnut Meringue Shortcake recipe lies in crafting the delicate meringue cups entirely from scratch. While the toppings are simple (especially if using store-bought frozen yogurt), mastering the homemade meringue is key to the dessert’s success and charm. It’s all about technique!

This recipe guides you through the process of taking simple egg whites and sugar and transforming them through patient beating into stiff, glossy peaks. Shaping these into individual cups and baking them low and slow, followed by drying time in the cooling oven, are essential homemade steps for achieving that perfect crisp-yet-delicate texture.

Sprinkling the meringues with finely chopped hazelnuts before baking adds another layer of homemade flavor and texture. Preparing the fresh strawberry topping, by gently mashing some berries to create a light sauce for the sliced ones, is also a simple but important homemade touch.

While the frozen yogurt might be store-bought, the star of the show – the crisp, nutty meringue cup – is purely a result of your homemade effort and skill.

Flavor Goal

My primary flavor goal for these Strawberry-Hazelnut Meringue Shortcakes is a delightful balance of sweetness, tartness, fruitiness, and nuttiness, all delivered with an incredibly light and refreshing overall feel. Textural contrast is paramount here!

The meringue cup itself should be distinctly sweet (as meringue inherently is), with a light-as-air, shatteringly crisp texture. The sprinkled hazelnuts on top should provide a subtle toasted nuttiness and a delicate crunch that complements the sweet meringue.

The low-fat frozen yogurt contributes cool creaminess and a pleasant tanginess that cuts through the sweetness of the meringue beautifully. Vanilla or plain frozen yogurt allows the fruit and meringue flavors to shine best.

The fresh strawberry topping provides juicy bursts of natural sweetness and slight tartness. Mashing some of the berries helps create a light natural sauce that coats the sliced berries. The overall objective is a multi-layered individual dessert that feels light, refreshing, and satisfyingly complex in texture and flavor.

Ingredient Insights

Let’s explore the simple ingredients that create these lovely Strawberry-Hazelnut Meringue Shortcakes. The meringue base relies on large egg whites, which whip best when they are at room temperature and in a completely clean, grease-free bowl. They provide the structure and airiness.

Granulated sugar provides sweetness and is absolutely essential for the meringue’s stability and crisp texture. It must be added gradually to the whipping egg whites to ensure it dissolves properly. This recipe notably omits cream of tartar or vinegar (often used as stabilizers), relying solely on proper beating technique – so ensure those peaks are stiff and glossy!

Finely chopped hazelnuts are sprinkled over the shaped meringue before baking. As they bake slowly with the meringue, they toast lightly, releasing their aroma and adding nutty flavor and delicate texture to the exterior.

For the topping, fresh strawberries are key. Use ripe, sweet berries. Mashing some creates a natural sauce, while sliced berries provide texture. A tiny bit of extra sugar could be added here if berries aren’t perfectly sweet, but the recipe doesn’t call for it, relying on natural sweetness.

Low-fat frozen yogurt provides the cool, creamy, tangy element without the heaviness of ice cream or whipped cream. Choose a flavor you enjoy – vanilla or plain work well, or even a complementary fruit flavor. Lastly, parchment paper is essential for preventing the delicate meringues from sticking to the baking sheet.

Essential Equipment

Making perfect meringue requires careful technique and clean equipment, but nothing overly specialized is needed for these shortcakes.

An electric mixer (stand mixer is ideal, handheld works too) is highly recommended for beating the egg whites and gradually adding the sugar to achieve stiff, glossy peaks. Ensure the bowl and beaters are meticulously clean and completely free of any grease or fat – even a tiny trace can ruin meringue volume!

You’ll need a large bowl for the egg whites and a separate bowl for preparing the strawberry topping. A baking sheet lined with parchment paper is essential for baking the meringues.

To shape the meringue cups, the recipe suggests using a measuring cup, spatula, or ice cream scoop to drop mounds onto the parchment. You’ll then use the back of a spoon to create the cup or nest shape with an indentation in the center.

Standard measuring cups and spoons are needed. A wire rack can be helpful for cooling the meringues after they come out of the oven, although they can also cool completely on the parchment-lined baking sheet. You’ll also need individual serving plates or bowls.

List of Ingredients with Measurements

Here is the complete list of ingredients needed for these light and airy Strawberry-Hazelnut Meringue Shortcakes (makes 8 servings):

Meringue Cups:

• Large Egg Whites: 2, at room temperature for 30 minutes
• Sugar: 1/2 cup
• Finely Chopped Hazelnuts: 1/4 cup

Toppings:

• Fresh Strawberries, hulled and sliced: 6 cups (about 2 pounds), divided
• Low-Fat Frozen Yogurt: 4 cups (choose flavor, e.g., vanilla or plain)

Essential Supplies:

• Parchment Paper

Ensure your egg whites are at room temperature and your mixing equipment is perfectly clean! Use ripe, fresh strawberries for the best topping.

Step-by-Step Instructions

Let’s create these elegant Strawberry-Hazelnut Meringue Shortcakes! Remember that meringue requires patience during baking and drying. First, let your egg whites warm up.

Place the 2 large egg whites in a clean, grease-free large bowl. Let them stand at room temperature for 30 minutes. This helps them whip to maximum volume. Preheat your oven to a very low 250°F (120°C). Line a large baking sheet with parchment paper.

Make the Meringue: Beat the room temperature egg whites with an electric mixer on medium speed until they become foamy. Gradually begin adding the 1/2 cup sugar, about 1 tablespoon at a time, increasing the mixer speed to high after each addition. Beat well after each addition until the sugar feels dissolved (rub a tiny bit between your fingers – it shouldn’t feel gritty).

Continue beating on high speed until the meringue is very thick, white, and holds stiff, glossy peaks. When you lift the beaters, the peak should stand straight up or curl just slightly at the very tip without collapsing. Be careful not to overbeat until it looks dry or curdled.

Shape and Bake: Using a measuring cup, large spoon, or ice cream scoop, drop the meringue into 8 even mounds on the parchment-lined baking sheet, spacing them well apart. Using the back of a spoon, gently shape each mound into a 3-inch cup or nest shape, creating an indentation in the center to hold the filling later.

Sprinkle the tops and edges of the meringue cups evenly with the 1/4 cup finely chopped hazelnuts.

Place the baking sheet in the preheated oven. Bake for 45 to 50 minutes. The meringues should feel set and dry to the touch, and sound hollow when lightly tapped. They should remain pale, perhaps with just a hint of color.

Dry and Cool: Once baked, turn the oven completely off. Leave the meringues inside the closed oven (do NOT open the door!) for 1 full hour to dry out further and cool down gradually. This step is crucial for achieving maximum crispness and preventing cracking.

After the hour, remove the baking sheet from the oven and let the meringues cool completely on the parchment paper on the baking sheet or a wire rack. Once completely cool, carefully peel the meringues off the parchment paper – they will be delicate!

Prepare Topping & Assemble: While the meringues cool or just before serving, prepare the strawberries. Place about 3 cups of the sliced strawberries in a large bowl and mash them slightly with a fork or potato masher to release some juices. Stir in the remaining 3 cups of sliced strawberries.

Assemble just before serving to keep the meringue crisp. Place one cooled meringue cup on each individual serving plate or bowl. Top each meringue with a scoop of low-fat frozen yogurt (about 1/2 cup each). Spoon the prepared strawberry mixture generously over the frozen yogurt. Serve immediately!

Troubleshooting

Meringue can sometimes be tricky, but these tips should help you achieve perfect Strawberry-Hazelnut Meringue Shortcakes!

Problem: My egg whites won’t whip to stiff peaks. Solution: Ensure the egg whites were completely free of any yolk. Make absolutely sure your bowl and beaters were perfectly clean and dry with zero traces of grease or fat. Room temperature egg whites whip better than cold ones.

Problem: My meringue is weeping (sticky beads) or soft/chewy/sticky after cooling. Solution: Weeping often means the sugar wasn’t fully dissolved – beat longer after each sugar addition. Softness or stickiness usually indicates underbaking/under-drying or exposure to humidity. Bake the full time, complete the 1-hour drying in the turned-off oven, and store completely cooled, unfilled meringues in an airtight container immediately if not using right away. Meringue absorbs moisture from the air easily.

Problem: My meringues cracked significantly. Solution: Minor cracks are normal and add character! Large cracks can result from beating whites too fast initially, adding sugar too quickly, overbeating until dry (instead of glossy), or cooling too rapidly (the drying time in the cooling oven helps prevent this). Handle baked meringues gently.

Problem: The hazelnuts on top burned. Solution: The low baking temperature (250°F) should prevent this if nuts are sprinkled on top. Ensure your oven temperature is accurate. If concerned, you could lightly toast the nuts separately and sprinkle them on just before serving instead.

Problem: The assembled dessert got soggy quickly. Solution: This is expected! Meringue dissolves when it contacts moisture. Assemble these literally just before they go to the table for the best crisp texture. The frozen yogurt helps slightly compared to whipped cream, but don’t let them sit assembled.

Tips and Variations

These light meringue shortcakes are lovely as is, but here are some fun ways to change them up!

Flavor the Meringue: Add 1/4 to 1/2 teaspoon of vanilla extract or almond extract to the egg whites near the end of beating for extra flavor in the meringue itself.

Stabilize the Meringue: Although not in the original recipe, if you live in a humid climate or want extra insurance against weeping, you can add 1/8 teaspoon of cream of tartar or white vinegar to the egg whites when they become foamy.

Different Nuts: Swap the hazelnuts for finely chopped almonds, pistachios (lovely color!), or pecans sprinkled on top before baking. Or omit the nuts altogether.

Fruit Fun: Use different berries like raspberries, blueberries, or blackberries instead of strawberries. Sliced peaches, mango, or kiwi would also be delicious toppings paired with the frozen yogurt.

Frozen Treat Swap: Instead of frozen yogurt, try serving the meringue cups with fruit sorbet (like lemon or raspberry sorbet) for a completely dairy-free option, or use light vanilla or strawberry ice cream if you prefer.

Sauce Drizzle: Add an extra touch by drizzling the finished dessert with a fruit coulis (like raspberry), melted chocolate, or caramel sauce just before serving.

Make Meringues Ahead: The unfilled, completely cooled meringue cups can be made 1-2 days ahead and stored in an absolutely airtight container at room temperature in a very dry place. Do not refrigerate them.

Serving and Pairing Suggestions

The key to serving these Strawberry-Hazelnut Meringue Shortcakes is assembly just before eating. Place a crisp meringue cup on an individual dessert plate or in a shallow bowl. Add a scoop of frozen yogurt, then generously spoon the prepared strawberries over the top. Serve immediately!

Their individual format makes them feel elegant and special. They are perfect as a light dessert after a spring or summer meal, for a ladies’ lunch, brunch, or any occasion where you want a pretty, refreshing, and naturally gluten-free treat.

Because they are light and fruity, simple beverage pairings work best. Sparkling water with a slice of lemon or lime, iced tea (perhaps a berry or white tea blend), or even just a glass of cold water would be perfect. For a slightly more festive pairing, a light Prosecco or a sparkling rosé would complement the flavors nicely.

They are best enjoyed with a spoon to easily break into the crisp meringue and scoop up the yogurt and berries together in one perfect bite!

Nutritional Information

Let’s look at the approximate nutritional profile for one serving (one meringue cup with toppings) of these Strawberry-Hazelnut Meringue Shortcakes:

• Calories: 212
• Fat: 4g
• Saturated Fat: 1g (low, assuming low-fat frozen yogurt used)
• Cholesterol: 5mg (very low)
• Sodium: 74mg (low)
• Carbohydrates: 40g
• Sugars: 36g (very high, primarily from meringue and fruit/froyo)
• Fiber: 3g
• Protein: 7g (good amount from egg whites and frozen yogurt)

These meringue shortcakes offer a significantly lighter dessert option compared to traditional cakes or pies, especially regarding fat content when low-fat frozen yogurt is used. They are naturally gluten-free and low in cholesterol and sodium. However, they are very high in sugar due to the nature of meringue, plus the sugars in the fruit and frozen yogurt. They also provide a surprising amount of protein per serving from the egg whites and yogurt.

Enjoy them as a lighter, refreshing treat, being mindful of the high sugar content. They provide a delightful way to satisfy a sweet craving with less fat than many alternatives. Using plain frozen yogurt and relying on fruit for sweetness could slightly reduce added sugars.

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Recipe Summary and Q&A

In summary, this recipe creates 8 individual Strawberry-Hazelnut Meringue “Shortcakes.” These are actually light, crisp meringue cups sprinkled with hazelnuts, baked low and slow until dry. Just before serving, they are topped with low-fat frozen yogurt and a fresh strawberry mixture.

They offer a delightful contrast of textures (crisp, cool, creamy, juicy) and flavors (sweet meringue, nutty hazelnut, tangy yogurt, fresh berry). Naturally gluten-free and lower in fat than many desserts, they require careful meringue technique and immediate assembly before serving.

Here are some common questions you might have:

Q: Why are these called “shortcakes” if they are made of meringue? A: The term “shortcake” here is used loosely to refer to the individual base that holds the fruit and creamy topping, similar to how traditional shortcake biscuits function. They serve the same purpose in the dessert structure, even though the base itself is meringue.

Q: Can I make the meringue cups ahead of time? How do I store them? A: Yes! Making the meringue cups ahead is recommended. Once completely cooled and dried, store them immediately in an airtight container at room temperature in a very dry environment. Moisture is meringue’s enemy, so keep them sealed tight for up to 2-3 days. Do not refrigerate unfilled meringues.

Q: Why do the meringues need to dry in the turned-off oven? A: Letting the meringues cool down slowly and dry further in the residual heat of the turned-off oven helps ensure they become fully crisp and dry throughout without cracking from sudden temperature changes. It’s a crucial step for texture.

Q: Can I use regular plain yogurt or ice cream instead of frozen yogurt? A: Yes, you can substitute. Regular vanilla ice cream would make it richer. Plain Greek yogurt would offer more tang and protein but less sweetness/creaminess than frozen yogurt. Choose what you prefer!

Q: What if I don’t have hazelnuts? A: You can simply omit the nuts, or substitute other finely chopped nuts like almonds or pistachios sprinkled on top before baking.