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Large Hazelnut Meringues
Grosses Meringues aux Noisettes
Preparation info
- Difficulty
Complex
Appears in
Published 1989
In several pastry shops in both departments of the Savoie I have seen these meringues laced with nuts. The best, of course, are those glorious croquemolles, or filberts identical to those produced in Oregon.
Ingredients
6 Pinch ⅓ cup
Method
Beat the egg whites to soft peaks with the salt; gradually beat in the confectioners sugar until the whites form stiff peaks. Fold in the granulated sugar and the hazelnuts. Line an unbendable cookie sheet with parchment paper. Shape 12 meringues with 2 large spoons. Deposit them onto the parchment and let them dry 4 hours in a preheated 175°F oven. The meringues should be ivory colored. Cool c