Rocche
A tender shell meets crunchy nuts for an extraordinary treat.
Ingredients
egg whites
2
fine granulated sugar
80 g
walnut kernels (toasted and chopped into small pieces)
70 g
Instructions
1
Preparation
Toast the walnut kernels in a skillet and chop them into small pieces. Line a baking tray with parchment paper. Preheat the oven to 120°C before baking.
2
Method
Place the egg whites in a bowl and whisk with an electric mixer until foamy. Gradually add the fine granulated sugar in several batches, continuing to whisk until stiff peaks form and the meringue is ready.
3
Method
Fold the walnut kernels into the meringue from Step 1 using a spatula, mixing gently until evenly combined.
4
Method
Using two spoons, portion the mixture from Step 2 onto the baking tray, leaving space between each piece.
5
Method
Bake in the oven preheated to 120°C for 80–90 minutes.
