Nutella Swiss Meringue Buttercream

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  • Time it takes: 30-60 Minutes
  • Difficulty Level: Intermediate
  • Occasions: Birthdays, Graduation
ingredients image squiggle



  • 6 Egg Whites2 Cups Sugar
  • 1 Package Hazelnut Wafers
  • 2 Cups Ground Hazelnuts
  • 1 ½ Chopped Hazelnuts
  • 2 Teaspoons Baking Powder

Read It!

  • Make hazelnut meringue by whipping six room temperature egg whites, with sugar until the mixture is frothy. 

  • Use a separate bowl to mix the dry ingredients of hazelnut wafers, ground hazelnuts, chopped hazelnuts and baking powder. Fold the dry ingredients into the meringue. 

  • Pour 1 lb of meringue into three 8” round pans lined with parchment paper. 

  • Take the meringue that was put aside and spoon out small mounds onto a parchment lined baking tray. 

  • Bake the meringue layers and the meringue mounds at 325 degrees for 50 minutes or until they are golden on top.

  • The hazelnut meringue layers are delicate so I used round pans with a removable bottom to prevent them from breaking. To see how I did this step, please see the video here.

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