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Hazelnut Meringue Sandwiches Recipe
|Sugar||180 Gram (1 Cup)|
|Shelled hazelnuts||2 Cup (32 tbs) (250 Gram)|
|Flour||1⁄3 Cup (5.33 tbs) (50 Gram)|
|Powdered sugar||80 Gram (Generous 3/4 Cup)|
|Imported nougat spread||150 Gram (1/2 Cup, For Sandwiching Together The Meringue Halves)|
|Meringue||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3711 Calories from Fat 1552
% Daily Value*
Total Fat 183 g281.9%
Saturated Fat 18.8 g93.8%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 383.3 mg16%
Total Carbohydrates 490 g163.4%
Dietary Fiber 30.4 g121.8%
Sugars 326.5 g
Protein 72 g145%
Vitamin A 1.1% Vitamin C 29%
Calcium 33.3% Iron 83.6%
*Based on a 2000 Calorie diet
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.