Brutti-ma-Boni Hazelnit Meringues

 

Brutti-ma-Buoni

Hazelnut Meringues 

​Experience the delightful contrast of crispy and chewy in these Italian hazelnut cookies.

Ingredients:

4 egg whites
pinch of salt
1 teaspoon vanilla extract pure
½ teaspoon cinnamon
1 cup sugar granulated
1⅓ cup whole almonds toasted
1⅓ cup hazelnuts toasted and skins removed

Directions:

Preheat oven to 350°F/175°C.  Line baking sheet with parchment paper. Set aside.

Pulse almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.

In a large mixing bowl (of a stand mixture), with a whisk attachment, beat the egg whites on low-medium speed until they start to foam.

Add a pinch of salt.   Add cinnamon and vanilla extract.

Add the sugar a tablespoon at a time. Whisk until you obtain stiff glossy peaks.

With a mixing spoon, fold in the nuts. Gently combine.

Transfer this mixture to a heat-proof bowl and place over a pot of hot, barely simmering water. This mixture needs to be stirred for about 15 minutes.

Portion with a medium-sized scooper and place on baking sheet. 
Bake for approximately 30 minutes or until the tops are golden.

Allow to cool on baking sheet.    Yield: 24 cookies.