# Crispy Hazelnut Meringue Wafers

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

Thin, crisp hazelnut meringue layers filled with a silky mocha buttercream.

Servings: 12 · Prep 30 min · Cook 25 min · Desserts

Vegetarian · Contains: milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Crispy Hazelnut Meringue Wafers](https://image.fridge.menu/adaptations/auk4uih2/ba2b997bc0da1052a23d755168b60ad8b69f3ab11a2bcfc10c76b3f5c7b18729.jpg)

## Ingredients

- 4 pcs [Egg whites](https://fridge.menu/en/i/egg-whites)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 125 g [Hazelnuts](https://fridge.menu/en/i/hazelnut) — finely ground to a flour
- 30 g [Hazelnuts](https://fridge.menu/en/i/hazelnut) — flaked
- 20 g [Butter](https://fridge.menu/en/i/butter) — melted, for greasing
- 75 g Milk chocolate
- 100 g [Butter](https://fridge.menu/en/i/butter) — softened
- 100 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 4 tbsp [Strong coffee](https://fridge.menu/en/i/coffee)
- 20 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — for dusting

## Steps

1. Whisk the egg whites until stiff, forming firm peaks.
2. Add the sugar and salt and whisk for a long time, until the mixture is glossy and holds its shape.
3. Gently fold in the ground hazelnuts with a spatula, taking care not to knock the air out of the meringue.
4. Line two baking trays with baking parchment and brush with the melted butter.
5. Spread the meringue mixture over the trays and smooth into rectangles about 25 x 30 cm.
6. Sprinkle one rectangle with the flaked hazelnuts.
7. Bake in a fan oven preheated to 150°C for 25 minutes, until golden.
8. Leave the meringue layers to cool completely on the trays.
9. Melt the milk chocolate in a bowl set over a pan of gently simmering water.
10. Transfer the chocolate to a bowl with the butter and beat until light and fluffy.
11. Add the icing sugar and beat until smooth and creamy.
12. Beat in the egg yolks one at a time, making sure the cream is fully smooth before adding the next.
13. Stir in the strong coffee, adding half first, then the rest to taste.
14. Cut the meringue sheets in half to make four layers.
15. Layer the sheets with the mocha buttercream, finishing with the best-looking hazelnut-topped meringue layer on top.
16. Chill the cake in the fridge for at least 2 hours, or until serving, or in the freezer for 1 hour.
17. Dust with icing sugar and cut into portions.

Published 2026-10-07

https://fridge.menu/en/r/thin-crispy-waffles-auk4uih2

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