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Mini Blackberry Hazelnut Meringue Cakes

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Gluten-free hazelnut meringue cookies layered with blackberry preserves, whipped cream, and a fresh blackberry make the cutest two-bite meringue cakes you ever did see.

Mini Blackberry Hazelnut Meringue Cakes

Happy Wednesday, dear friends! I have a very special post for you today. I mean, mini meringue cakes? C’mon, clearly today must be a special occasion. But before we get started, I want to extend an invitation to you…

gvd baby shower graphic

That’s right! Today we are throwing a surprise baby shower for Stephanie from Girl Versus Dough! (Steph, are you surprised?)

Stephanie is pregnant with her first little one, and before her little girl makes her grand entrance, 22 of Steph’s closest blogging buddies and I wanted to take a moment to wish her well as only food bloggers can do – with some beautiful food!

Steph, your friendship is a blessing and your little girl is so blessed already just by having you and Elliott as parents. We can’t wait to welcome her into our food blogging family!

For the occasion, I am bringing Mini Blackberry Hazelnut Meringue Cakes. I took hazelnut meringue cookies – Did you know Bob’s Red Mill now makes Hazelnut Flour? It made making these cookies such a snap – and layered them with blackberry preserves and whipped cream and topped the whole mini shebang with a fresh blackberry. Ta-da! Two-bite meringue cakes that are light, airy, delicious, and positively perfect for gluten-free and gluten-loving crowds alike.

Assembling mini meringue cakes

Make sure to click around and see what everyone else made to share today! One thing is for sure – I wish we were all hanging out in real life because each and every one of these recipes sounds absolutely phenomenal!

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Meringue Cakes

Mini Blackberry Hazelnut Meringue Cakes
Recipe type: Dessert
Yield: About 25 mini meringue cakes
For the meringues:
  • ⅓ cup hazelnut meal
  • 1 tablespoon corn starch
  • 3 egg whites
  • Pinch of salt
  • 1 cup granulated sugar
  • ½ teaspoon vanilla
  • ½ teaspoon white vinegar
For the cakes:
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla
  • Blackberry preserves
  • Blackberries for garnish
  1. Preheat oven to 275 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a small bowl, combine the hazelnut meal and the cornstarch. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Beat on medium speed until foamy, then slowly add the sugar, vanilla, and vinegar. Increase speed to medium-high and beat until glossy and the meringue holds stiff peaks. This will take several minutes.
  4. Remove the bowl from the mixer. Add the hazelnut-cornstarch mixture and fold in (gently) by hand with a large spatula.
  5. Spoon or pipe meringue mixture onto the prepared baking sheets in even-sized circles, about 1½ inches in diameter, making sure to keep the meringues relatively flat. You may use a dampened fingertip to gently pat down any peaks.
  6. Bake for 45 minutes, then turn off the oven. Crack the door slightly and allow the oven to cool with the meringues inside.
  7. To assemble the cakes: Place a metal bowl and the electric mixer beaters in the freezer for 10-15 minutes or the fridge for 20-30 minutes. Add the powdered sugar, cream, and vanilla to the cold bowl and beat until stiff peaks form.
  8. Spread half of the meringues with a small amount of the blackberry preserves. Spread a small amount of whipped cream on top of the preserves. Top with a second meringue; spread a bit more whipped cream on top of the “cake” and garnish with a fresh blackberry. Cakes can be assembled ahead of time and stored in the refrigerator, but meringues will soften a bit if assembled far in advance; assemble within an hour of serving if you want the meringues to stay crunchy.

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Heidy L. McCallum@ The McCallum's Shamrock Patch

Thursday 2nd of October 2014

Thank you for sharing your wonderful recipe for Gluten-free hazelnut meringue cookies layered with blackberry preserves, what a fantastic recipe! You have been chosen as our MOST clicked recipe on #PureBlogLove recipe DIY and Link Party on drop by tonight at 8 pm and see your feature! Congrats XoXo Heidy


Friday 26th of September 2014

These look divine! Just loved them

Nicole Neverman

Thursday 25th of September 2014

Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. These meringues are super cute! I love the hazelnut and blackberry combination, these must taste amazing! I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day! Nicole

Favorite Recipes - Daily Dish Magazine

Monday 19th of May 2014

[…] Sarah chose Mini Blackberry Hazelnut Meringue Cakes […]

Sandra - The Foodie Affair

Sunday 18th of May 2014

These are stunning! They look so delicious! Saw them over at The Weekend Social Link Party. Pinned them!


Sunday 18th of May 2014

Thank you so much!