Bo Friberg

Meringue Noisette

Preparation info
  • Yield:

    4

    shells, 10 inches ( 25 cm ) in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 4 ounces (115 g) hazelnuts, toasted
  • 1 ounce (30

Method

  1. Draw 4 circles, 10 inches (25 cm) in diameter, on 2 sheets of baking paper. Place the papers upside down on sheet pans and set aside.
  2. Remove as much skin from the toasted hazelnuts as comes off easily, then grind the nuts to a fine consistency. Combine with the corns