Hazelnut Coconut Sponge

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Egg whites at 100%
Ingredients U.S.<

Method

Procedure

  1. Sift together the hazelnuts, confectioners’ sugar, and cake flour. Stir in the coconut.
  2. Whip the egg whites and sugar to firm peaks.
  3. Fold in the dry ingredients.
  4. Using a medium plain tip, pipe the mixture onto parchment-lined pans into disks of desired size, as shown.