Ugly-but-good hazelnut meringues

Ugly-but-good hazelnut meringues

Meringhe brutte ma buone alle nocciole

By
From
The Italian Baker
Makes
20

The best hazelnuts come from the Piedmont region of Italy. They are pure gourmet pleasure and can be used in hundreds of different ways. Always look for “nocciole di Piemonte” – many delicatessens around the world sell them. These meringues, as their name suggests, are not attractive, but they are indeed delicious. They keep for months stored in a jar, so you can bake them way in advance.

Ingredients

Quantity Ingredient
240g blanched hazelnuts, ideally from Piedmont
4 egg whites
1/4 teaspoon cream of tartar
200g caster sugar
1 teaspoon vanilla paste

Method

  1. Preheat the oven to 135°C. Line a large baking sheet with baking parchment.
  2. Put the hazelnuts into a food processor and pulse until coarsely chopped; you are looking for a mixture of powder and chunks.
  3. Put the egg whites and cream of tartar into the bowl of a stand mixer, or into a mixing bowl and use an electric hand-held whisk, and whisk until frothy. Add the sugar in small additions, whisking constantly until stiff peaks form.
  4. Gently fold the ground hazelnuts and vanilla paste into the meringue using a spatula, taking care not to deflate the mixture. Using a spoon, drop dollops of meringue onto the lined baking sheet, leaving space between each meringue to allow room to expand as they bake.
  5. Bake for 30 minutes until soft on the inside and crisp on the outside. Leave to cool before serving.
Tags:
baking
cakes
biscuits
Italian
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