200 g TPT blanc
10 g cornstarch
-
8 whites
80 g sugar fin
-
40 g almonds, hachée
34 g sugar
=Meringue 2., slowly fold in 1. 0.4in on b&f plaque, 350F ~20-30mns
3. can be sprinkled on before baking. Dries out quickly
260 g hazelnuts
135 g sugar
-
200 g flour
0.5 tsp salt
-
150 g beure pommade
1 yolk
=Toast hazelnuts 350F ~8-10mns till brown, skin & cool, powder with sugar, make Pâte,chill
375F ~10-12mns