Introduction & Inspiration: Light, Crispy Nests of Deliciousness
These Strawberry-Hazelnut Meringue “Shortcakes” are such a delightful and elegant dessert! I absolutely adore the contrast between the incredibly light, crisp meringue cups, infused with the nutty flavor of hazelnuts, and the cool, creamy frozen yogurt topped with sweet, juicy strawberries. It’s a truly refreshing treat.
The inspiration for this recipe came from wanting a lighter take on strawberry shortcake, something less heavy than traditional biscuits or cake. Meringue seemed like the perfect answer, providing a delicate, gluten-free base. Adding hazelnuts elevates the simple meringue into something special.
Instead of heavy whipped cream, this recipe uses frozen yogurt for the filling, adding a cool, tangy element that pairs beautifully with the fruit and meringue. It feels both indulgent and relatively light.
Perfect for spring or summer gatherings, elegant brunches, or just a special dessert, these individual meringue nests are impressive to look at, fun to assemble, and absolutely delicious to eat.
Nostalgic Appeal (The Magic of Meringue Nests)
There’s something undeniably charming about individual meringue desserts. Whether they’re called nests, cups, or shells, they evoke a sense of delicate artistry and old-fashioned elegance. They remind me of special occasion desserts or treats found in charming bakeries.
This recipe takes that classic meringue nest concept and fills it with a modern, refreshing combination of frozen yogurt and fresh strawberries. It feels both nostalgic, harking back to classic meringue shells, and contemporary with its use of frozen yogurt.
The process of creating these delicate, crisp cups from simple egg whites and sugar feels almost magical. It’s a technique that has been used in baking for centuries, yet it never fails to impress. It’s satisfying to master.
Sharing these individual meringue shortcakes feels like offering a little cloud of happiness. They are light, pretty, and provide a perfect ending to any meal.
Homemade Focus (Mastering the Meringue Cup)
I’m a huge believer in the rewards of homemade meringue, and this recipe is a fantastic way to practice! Making your own meringue cups allows you to control the sweetness and achieve that perfect crisp, airy texture that’s essential for this dessert.
The key to successful meringue lies in properly whipping the egg whites and incorporating the sugar correctly. This recipe uses a simple French meringue method, which is quite accessible. The addition of finely chopped hazelnuts directly into the meringue adds a unique flavor and textural element right from the base.
The low-and-slow baking and, crucially, the long cooling time in the turned-off oven are essential steps for drying the meringue completely, ensuring it stays crisp and doesn’t become sticky or chewy. Patience here is rewarded!
Making these components from scratch – the hazelnut meringue, the macerated strawberries – elevates this dessert far beyond simply scooping frozen yogurt. It’s homemade elegance achieved through careful technique.
Flavor Goal: Crisp Hazelnut, Cool Yogurt, Sweet Strawberry
The flavor goal for these Strawberry-Hazelnut Meringue Shortcakes is a delightful interplay of crisp, nutty, sweet meringue, cool and tangy/sweet frozen yogurt, and juicy, naturally sweet strawberries.
The meringue cups should shatter delicately when bitten, providing a light, airy structure and distinct hazelnut flavor. They are sweet, but the airiness prevents them from feeling heavy.
The low-fat frozen yogurt (vanilla or strawberry flavored would work well) offers a cool, creamy counterpoint without the richness of heavy cream or custard. Its tanginess (if using vanilla) balances the sweetness of the meringue and berries.
The strawberries, lightly macerated with sugar, provide the primary fruit flavor – sweet, slightly tart, and juicy. The combination should feel light, refreshing, and perfectly balanced.
Ingredient Insights: Building the Delicate Layers
Let’s examine the components that create this light dessert:
- Large Egg Whites (Room Temperature): The absolute foundation for the meringue. Room temperature whites whip to greater volume. Ensure no yolk contamination.
- Sugar (Granulated): Sweetens the meringue and provides crucial stability. Added gradually to the whipping whites. Also used to macerate strawberries.
- Cream of Tartar (Optional but Recommended): Though not listed, adding ¼ tsp cream of tartar when whipping the egg whites acts as a stabilizer, helping them reach full volume and stay stable. It’s good insurance!
- Finely Chopped Hazelnuts: Added to the meringue mixture (or sprinkled on top before baking as per recipe), providing key nutty flavor and texture. Toasting them lightly beforehand enhances flavor.
- Fresh Strawberries: The vibrant fruit topping. Slicing and lightly mashing releases juices.
- Low-Fat Frozen Yogurt: The cool, creamy filling. Provides tang and creaminess with less fat than traditional whipped cream fillings. Vanilla or strawberry flavors work well.
The simplicity of the ingredient list allows each component’s flavor to shine.
Essential Equipment: Tools for Meringue Magic
Cleanliness and the right tools are key for meringue:
- Electric Mixer (Stand Mixer Highly Recommended): Essential for whipping egg whites to stiff, glossy peaks. A hand mixer works but requires more time and effort.
- Large, Clean Mixing Bowl: Must be completely free of grease or fat for egg whites to whip properly. Metal or glass is best.
- Baking Sheet(s): Lined with Parchment Paper. Meringue will stick otherwise.
- Measuring Cup/Spatula/Ice Cream Scoop: For shaping the meringue nests.
- Small Bowl: For macerating strawberries.
- Food Processor (Optional): For finely chopping hazelnuts. A sharp knife also works.
- Wire Rack: For cooling meringues (though they cool in the oven initially).
Ensure all equipment touching egg whites is meticulously clean and dry.
List of Ingredients with Measurements (Light & Elegant)
Here is your ingredient checklist:
- 2 large egg whites, room temperature
- ½ cup sugar
- ¼ cup finely chopped hazelnuts
- 6 cups fresh strawberries, hulled and sliced (about 1.5 – 2 pints)
- 4 cups low-fat frozen yogurt (vanilla or strawberry recommended)
Self-Correction: The original recipe ingredient list for the meringue seems quite small (only 2 egg whites, ½ cup sugar) to make 8 substantial shortcake cups and serve alongside 6 cups of strawberries and 4 cups of frozen yogurt. Let’s assume the recipe intends to make smaller meringue nests or the serving info implies multiple nests per serving. I will proceed with the listed ingredients, noting the potential yield difference. Also, the strawberry amount for macerating (3 cups + 1 tsp sugar) is different from the topping description (6 cups). I will use the ingredient list quantities.
Corrected Ingredient List Based on Provided List:
- 2 large egg whites, room temperature
- ½ cup sugar (Note: 1 tsp is separated for strawberries)
- Therefore: ½ cup less 1 teaspoon granulated sugar (for meringue)
- And: 1 teaspoon granulated sugar (for strawberries)
- ¼ cup finely chopped hazelnuts
- 3 cups fresh strawberries, hulled and sliced (Note: Recipe intro says 6 cups, directions use 3 cups + garnish) – Using 3 cups total as per directions.
- Low-fat frozen yogurt (approx. 4 cups or 1 standard container) – Amount needed will depend on nest size.
Step-by-Step Instructions: Crafting Meringue Nests
Let’s create these delicate Strawberry-Hazelnut Meringue Shortcakes:
1. Prepare Egg Whites & Oven:
Place the egg whites in a large, spotlessly clean, dry bowl. Let them stand at room temperature for 30 minutes. This helps them whip to maximum volume.
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Do not grease.
2. Prepare Strawberries:
In a separate small bowl, combine the 3 cups of sliced fresh strawberries with 1 teaspoon of granulated sugar. Toss gently and let stand to macerate while you prepare the meringues.
3. Whip the Meringue:
Add cream of tartar (if using, about 1/8 tsp) and a pinch of salt (optional) to the room temperature egg whites.
Beat with an electric mixer on medium speed until foamy (bubbly but loose).
Gradually add the remaining sugar (½ cup less 1 teaspoon), about 1 tablespoon at a time, beating on high speed after each addition until the sugar is completely dissolved. You shouldn’t feel any grit when rubbing a bit between your fingers.
Continue beating on high speed until stiff, glossy peaks form. The meringue should hold its shape firmly and look shiny.
4. Shape Meringue Cups & Add Hazelnuts:
Using a measuring cup, spatula, or a large ice cream scoop, drop the meringue into 8 even mounds on the parchment-lined baking sheet.
With 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 finely chopped hazelnuts evenly over the shaped meringue cups.
5. Bake and Dry the Meringues:
Bake in the preheated oven for 45-50 minutes, or until the meringues are set and feel dry to the touch. They should be pale in color, not browned.
Turn off the oven. Do not open the oven door! Leave the meringues in the turned-off oven for 1 hour to cool down slowly and dry out completely. This is crucial for crispness.
6. Cool Completely:
Remove the baking sheet from the oven. Let the meringues cool completely on the baking sheet on a wire rack.
Once completely cool, carefully remove the meringue cups from the parchment paper. Handle them gently as they are delicate.
7. Assemble and Serve:
Just before serving, place a meringue cup on each individual serving plate.
Top each meringue cup generously with scoops of low-fat frozen yogurt.
Spoon the macerated strawberries and their juices over the frozen yogurt.
Serve immediately!
Troubleshooting: Perfecting Crisp Meringues
Meringue requires care. Here are common pitfalls:
Problem: Meringue is Chewy or Sticky
Cause: Undercooked/under-dried; humidity; sugar not fully dissolved. Solution: Ensure full baking time AND the 1-hour cooling time in the turned-off oven. Avoid making meringue on very humid days. Ensure sugar is added gradually and dissolves completely during whipping.
Problem: Meringue Weeps (Liquid Beads)
Cause: Sugar not fully dissolved; over-whipping (rare with French meringue but possible); placing on wet surface. Solution: Ensure sugar dissolves completely (rub test). Whip only to stiff, glossy peaks. Ensure serving plates are dry.
Problem: Meringue Cracks Badly
Cause: Oven temperature too high; cooled too rapidly. Solution: Bake at the low 250°F temp. Use the slow cooling method in the turned-off oven. Minor cracks are okay!
Problem: Meringue Spreads Too Much/Cups Lose Shape Cause: Egg whites not whipped enough; meringue too soft; too much liquid. Solution: Ensure stiff, glossy peaks. Measure ingredients accurately. Handle gently when shaping.
Tips and Variations: More Meringue Magic
Elevate your meringue game:
- Toasting Hazelnuts: Lightly toast the finely chopped hazelnuts before adding to the meringue for a deeper nutty flavor. Cool completely first.
- Cleanliness: Reiterate: any trace of fat (yolk, oil on bowl/beaters) will prevent egg whites from whipping properly.
- Extracts: Add ½ teaspoon vanilla or almond extract to the meringue after peaks form for extra flavor.
- Different Nuts: Swap hazelnuts for finely chopped almonds, pecans, or pistachios.
- Filling Variations: Use strawberry frozen yogurt, vanilla bean ice cream, lemon sorbet, or even a light pastry cream instead of plain frozen yogurt.
- Fruit Swaps: Use raspberries, blueberries, peaches, or mangoes instead of strawberries.
- Chocolate Drizzle: A light drizzle of melted dark chocolate over the finished dessert would be lovely.
Serving and Pairing Suggestions: Light and Elegant Finish
Serve these delicate desserts with care:
Serving Suggestions:
- Assemble immediately before serving. The meringue will soften quickly once in contact with the frozen yogurt and fruit juices.
- Serve in individual bowls or on dessert plates.
- Perfect for spring/summer brunches, light desserts after dinner, or elegant afternoon tea.
Pairing Suggestions:
- Beverages: Sparkling water with mint, iced tea, coffee, or a light dessert wine like Moscato d’Asti or a sparkling rosé.
- Simple is Best: These are best enjoyed on their own to appreciate the delicate textures and flavors.
Nutritional Information (Approximate, as of March 29, 2025)
Here’s the breakdown per serving (1 meringue shortcake):
- Calories: 212
- Fat: 4g (1g saturated fat) – Lower fat due to frozen yogurt vs. cream.
- Cholesterol: 5mg – Likely from frozen yogurt; meringue itself is cholesterol-free.
- Sodium: 74mg
- Carbohydrate: 40g (36g sugars, 3g fiber) – High sugar content from meringue and added sugar.
- Protein: 7g – Relatively high due to egg whites and potentially yogurt.
This information is based on the provided nutrition facts. It’s a lighter dessert option compared to many cakes or pies, particularly lower in fat if using low-fat frozen yogurt.
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Strawberry-Hazelnut Meringue Shortcakes
Description
These Strawberry-Hazelnut Meringue “Shortcakes” are such a delightful and elegant dessert! I absolutely adore the contrast between the incredibly light, crisp meringue cups, infused with the nutty flavor of hazelnuts, and the cool, creamy frozen yogurt topped with sweet, juicy strawberries. It’s a truly refreshing treat.
Ingredients
Corrected Ingredient List Based on Provided List:
- 2 large egg whites, room temperature
- ½ cup sugar (Note: 1 tsp is separated for strawberries)
- Therefore: ½ cup less 1 teaspoon granulated sugar (for meringue)
- And: 1 teaspoon granulated sugar (for strawberries)
- ¼ cup finely chopped hazelnuts
- 3 cups fresh strawberries, hulled and sliced (Note: Recipe intro says 6 cups, directions use 3 cups + garnish) – Using 3 cups total as per directions.
- Low-fat frozen yogurt (approx. 4 cups or 1 standard container) – Amount needed will depend on nest size.
Instructions
Let’s create these delicate Strawberry-Hazelnut Meringue Shortcakes:
1. Prepare Egg Whites & Oven:
Place the egg whites in a large, spotlessly clean, dry bowl. Let them stand at room temperature for 30 minutes. This helps them whip to maximum volume.
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Do not grease.
2. Prepare Strawberries:
In a separate small bowl, combine the 3 cups of sliced fresh strawberries with 1 teaspoon of granulated sugar. Toss gently and let stand to macerate while you prepare the meringues.
3. Whip the Meringue:
Add cream of tartar (if using, about 1/8 tsp) and a pinch of salt (optional) to the room temperature egg whites.
Beat with an electric mixer on medium speed until foamy (bubbly but loose).
Gradually add the remaining sugar (½ cup less 1 teaspoon), about 1 tablespoon at a time, beating on high speed after each addition until the sugar is completely dissolved. You shouldn’t feel any grit when rubbing a bit between your fingers.
Continue beating on high speed until stiff, glossy peaks form. The meringue should hold its shape firmly and look shiny.
4. Shape Meringue Cups & Add Hazelnuts:
Using a measuring cup, spatula, or a large ice cream scoop, drop the meringue into 8 even mounds on the parchment-lined baking sheet.
With 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 finely chopped hazelnuts evenly over the shaped meringue cups.
5. Bake and Dry the Meringues:
Bake in the preheated oven for 45-50 minutes, or until the meringues are set and feel dry to the touch. They should be pale in color, not browned.
Turn off the oven. Do not open the oven door! Leave the meringues in the turned-off oven for 1 hour to cool down slowly and dry out completely. This is crucial for crispness.
6. Cool Completely:
Remove the baking sheet from the oven. Let the meringues cool completely on the baking sheet on a wire rack.
Once completely cool, carefully remove the meringue cups from the parchment paper. Handle them gently as they are delicate.
7. Assemble and Serve:
Just before serving, place a meringue cup on each individual serving plate.
Top each meringue cup generously with scoops of low-fat frozen yogurt.
Spoon the macerated strawberries and their juices over the frozen yogurt.
Serve immediately!
Recipe Summary and Q&A: Your Meringue Shortcake Guide
Let’s recap these lovely Strawberry-Hazelnut Meringue Shortcakes!
Summary: This dessert features individual, crisp meringue cups flavored with finely chopped hazelnuts. The baked and cooled meringue nests are filled just before serving with low-fat frozen yogurt and lightly sweetened fresh strawberries. It’s a light, elegant, and naturally gluten-free treat.
Q&A:
Q: Why do the egg whites need to be at room temperature?
A: Room temperature egg whites whip up faster and achieve greater volume compared to cold egg whites, resulting in lighter, airier meringue.
Q: Can I make the meringue cups ahead of time?
A: Yes! This is highly recommended. Baked and completely cooled meringue cups can be stored in an airtight container at room temperature for several days (up to a week if humidity is very low). Assemble just before serving.
Q: Can I use regular whipping cream instead of frozen yogurt?
A: Absolutely! Simply whip heavy cream with a little sugar and vanilla until stiff peaks form and use that as the filling instead of frozen yogurt for a more traditional approach.
Q: My meringues are chewy, not crisp. What went wrong? A: Most likely, they were underbaked or didn’t cool/dry completely in the turned-off oven. Humidity can also contribute. Ensure they are baked until dry and use the full cooling time in the oven.