Orange, Hazelnut, and Rose/Pistachio Crispy Meringues

On dine chez NanouReviews(1)
Claire D.: "I made these in Home Economics class when I was i…" Read More

These meringues will have you craving for more! With a mixture of sweet orange, nutty hazelnut and pistachio, your tongue will feel like dancing! One batch makes enough to serve a small army, so they are great for large gatherings and won’t take all afternoon to make.


  • 300 grams granulated sugar
  • 150 grams egg whites (about 5 whites)
  • 1/2 orange
  • 1 teaspoon rose water
  • 20 grams pistachio (powder)
  • 1 tablespoon ground hazelnuts
  • orange (Liquid, coloring)
  • liquid (pink coloring)
  • chocolate (Finely grated)


  1. Preheat oven to 200 degrees Celsius.
  2. Pour the granulated sugar on a baking tray lined with parchment paper and bake it for 5 minutes.
  3. Lower the oven to 100 C.
  4. Meanwhile, beat the egg whites at low speed. When they start to form bubbles, increase the speed until the whites form peaks.
  5. Gradually add the hot sugar, a tablespoon at a time.
  6. When you have added the whole sugar, continue to whisk rapidly for 5-7 minutes. (You shouldn't feel grains of sugar in the texture of the egg whites).
  7. Separate the egg whites in three bowls.
  8. For each fragrance, incorporate the flavors in the egg whites: zest of 1/2 orange in the first bowl, rose water and pistachio powder in the second bowl, and ground hazelnuts in the third bowl.
  9. Take 3 disposable pastry bags.
  10. Turn over the first bag on your hand, and put a little bit of liquid orange dye on a brush. On the inside of the bag, pull 4 strokes of dye color. Turn the pastry bag and fill it with the orange flavored whites. Cut the bag 2.5 to 3 centimeter from the tip, and pipe out the meringues on the baking sheet covered with parchment paper (the first meringues will not be very colourful).
  11. Repeat with the second pastry bag, the liquid pink coloring, and the rose/pistachio meringue. As for the hazelnut meringues, simply pipe them out on the baking sheet and sprinkle them with finely grated chocolate before baking.
  12. Feel free to use the raw whites to stick the parchment paper to the corners of the oven plate as they will act as glue. Bake for 1 hour.
  13. Meringues will keep in an airtight container for 2 weeks.
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NutritionView more



Calories25Calories from Fat
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Calories from Fat
Total Carbohydrate6g2%
Dietary Fiber0g0%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Claire D. 1 Jul 2015
I made these in Home Economics class when I was in school. I didn't think I would ever find this recipe again. These have virtually no calories in them and you can eat all you want. The crunch from the meringue and the flavor is just perfection.