26 March 2025

Hazelnut Praline Success Meringue Bars

Name: Hazelnut Praline Success Meringue Bars
Prep time: 40 min
Cook time: 15 min
Total time: 4 h 25 min
Yield: 15
Ingredients: 90 g whole milk; 10 g whipping cream; 18 g egg yolk (from a large egg); 18 g superfine sugar; 5 g custard powder; 5 g all-purpose flour; 6 g cocoa butter; 6 g powdered gelatin (or 2 gelatin sheets, softened in cold water); 10 g unsalted butter (softened); 6 g mascarpone cheese; 90 g whole milk; 90 g superfine sugar (for the yolk mixture); 70 g egg yolks (from large eggs); 400 g unsalted butter (softened, cut into cubes); 115 g superfine sugar (for the Italian meringue); 55 g egg whites (from large eggs); 100 g hazelnuts (skin-on); 30 g superfine sugar; 2 g fleur de sel; 70 g cocoa butter (melted); 70 g feuilletine flakes (crispy crepe flakes); 150 g pastry cream (cooled); 30 g hazelnut praline; 150 g French buttercream (softened but still cool); 200 g egg whites (from large eggs, at room temperature); 180 g superfine sugar; 200 g confectioners’ sugar (sifted); 150 g whole hazelnuts (for toasting and garnish)

RecipeShare Test Kitchen

Hazelnut Praline Success Meringue Bars

These bars combine crisp meringue, hazelnut praline cream, buttercream, and toasted hazelnuts. The result is a dessert with a dry, crisp shell and a richer nut filling.

Main Layers

The recipe includes:

Meringue shells
Hazelnut praline cream
French buttercream
Hazelnut praline with feuilletine

Together these parts create a contrast between crisp baked meringue and denser filling.

Texture Notes

The meringue is baked at a lower temperature so it dries rather than browns too much. The praline cream adds more body, while the hazelnut praline layer gives some crunch between the softer elements.

Serving Notes

These bars can be sliced and served cool. They work as small plated desserts, petits fours, or alongside coffee.

Make-Ahead Notes

You can prepare the cream components and praline ahead. Store the meringue in a dry place and assemble closer to serving if you want it to stay crisper.

Prep Time

40 mins

Cook Time

15 mins

Total Time

265 mins

Servings

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Nutrition Facts

Serving Size: 1 praline success bar

Calories 530

% Daily Value*

Total Fat 40g51%

Saturated Fat 16g80%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 80mg3%

Total Carbohydrates 37g13%

Dietary Fiber 3g11%

Sugars 32g

Protein 6g

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

26 March 2025

Hazelnut Praline Success Meringue Bars

RecipeShare Test Kitchen

Hazelnut Praline Success Meringue Bars

These bars combine crisp meringue, hazelnut praline cream, buttercream, and toasted hazelnuts. The result is a dessert with a dry, crisp shell and a richer nut filling.

Main Layers

The recipe includes:

Meringue shells
Hazelnut praline cream
French buttercream
Hazelnut praline with feuilletine

Together these parts create a contrast between crisp baked meringue and denser filling.

Texture Notes

The meringue is baked at a lower temperature so it dries rather than browns too much. The praline cream adds more body, while the hazelnut praline layer gives some crunch between the softer elements.

Serving Notes

These bars can be sliced and served cool. They work as small plated desserts, petits fours, or alongside coffee.

Make-Ahead Notes

You can prepare the cream components and praline ahead. Store the meringue in a dry place and assemble closer to serving if you want it to stay crisper.