Hazelnut Meringue Sandwiches Recipe
Ingredients
| Egg whites | 5 | |
| Sugar | 1 Cup (16 tbs) | |
| Hazelnuts | 2 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Powdered sugar | 3/4 Cup (16 tbs) | |
| Meringue | 1/2 Cup (16 tbs) |
Directions
Beat the egg white stiff, gradually trickling in the sugar.
Toast the hazelnuts either in a skillet on top of the stove or on a baking sheet in the oven.
Let cool slightly to let the skins split, then rub between your hands to remove the skins completely.
Grind the nuts fine and combine with the flour and powdered sugar.
Fold into the egg whites with a wooden spatula.
Butter a baking sheet and dust it with flour.
Spoon the mixture into a pastry bag fitted with a plain tip and pipe small flat rounds onto the baking sheet.
Place on the center shelf of the oven at 250°F (120°C); they should dry out rather than bake.
In about 2-3 hours they will be properly done: crisp on the outside and nice and soft on the inside.
Place the nougat spread in a small bowl or saucepan and heat to dissolve in a hot water bath.
Let cool again and sandwich the meringue rounds together, undersides touching.
Toast the hazelnuts either in a skillet on top of the stove or on a baking sheet in the oven.
Let cool slightly to let the skins split, then rub between your hands to remove the skins completely.
Grind the nuts fine and combine with the flour and powdered sugar.
Fold into the egg whites with a wooden spatula.
Butter a baking sheet and dust it with flour.
Spoon the mixture into a pastry bag fitted with a plain tip and pipe small flat rounds onto the baking sheet.
Place on the center shelf of the oven at 250°F (120°C); they should dry out rather than bake.
In about 2-3 hours they will be properly done: crisp on the outside and nice and soft on the inside.
Place the nougat spread in a small bowl or saucepan and heat to dissolve in a hot water bath.
Let cool again and sandwich the meringue rounds together, undersides touching.
Chef
