Hazelnut Meringues
An Italian meringue confection made with leftover egg whites, baked with hazelnuts for a crisp texture.
Ingredients
egg whites
2 (about 60 g)
caster sugar
90 g
water
15 ml
chopped hazelnuts
60 g
Instructions
1
Make the meringue
Referring to page 114, make an Italian meringue with the egg whites, caster sugar, and water.
2
Mix and shape
Fold in the chopped hazelnuts. Transfer the mixture to a piping bag and pipe small rounds onto parchment paper.
3
Bake
Bake in an oven at 90°C for 3 hours. Once baked, leave them in the oven to cool and dry.
