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Nut Meringue
Preparation info
2
sheets- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
Method
- Grind the almonds and hazelnuts to a fine consistency. Mix in the flour.
- Whip the egg whites until they are foamy and doubled in volume. Gradually add the sugar and whip to stiff peaks. Carefully fold in the ground nut mixture by hand.
- Divide the batter equally between 2 half-sheets of baking paper (12 × 16 inches/30 × 40 cm). Using a spatula, spread