Brutti ma buoni
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5.0
3 reviews
Excellent
Brutti ma buoni
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Italian Nut and Meringue Cookies
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Ingredients
- 150 g (5 oz) chopped hazelnuts
- 2-3 egg whites about 60g
- 150 g (5 oz) sugar, preferably caster sugar aka superfine or baker's sugar
- a tiny pinch of salt
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Instructions
- In a standing mixer, whisk the egg whites with a tiny pinch of salt until they form soft peaks. Then add the sugar in a steady stream as you continue to whisk until the sugar emulsifies with the egg whites and the mixture forms ribbons.
- Stop the mixer and fold the hazelnuts into the meringue with a spatula.
- Transfer the meringue and nuts mixture to a saucepan or non-stick skillet over medium heat. Simmer, stirring constantly and scraping up the bottom of the pan, until it starts to darken a bit and thickens into a gooey mass, about 5-10 minutes.
- Plop heaping spoonfuls of the mixture on to a baking sheet lined with parchment paper, making sure they are well spaced. The mixture will be sticky, so you'll need two spoons for the job.
- Bake in a low (150C/300F) oven for about 20-25 minutes.
- Let cool before serving.
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Overall Rating
5.0
3 reviews
Excellent
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