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6 egg whites
6 Tbsp (90 g) sugar
0.75 c (105 g) sugar - powdered
2 Tbsp (15 g) flour
1.5 c (180 g) hazelnuts - roasted, finely ground
=Whip the egg whites to soft peaks. Continue whipping to stiff peaks while sprinkling in the sugar (about 1 minute).
In a separate bowl, stir together the powdered sugar, flour, and hazelnuts. Gently fold 1/3 of the nut mixture into the egg whites, then fold in the remaining nut mixture until combined.
Butter, paper, butter and dust with flour plaque, Spread meringue 10x14 inches ~1/16 inch. Bake 350F 12 minutes. While still hot cut 12 3 inch circles. Return pan to oven as necessary to prevent cracking.
6 Tbsp (90 g) sugar
0.75 c (105 g) sugar - powdered
2 Tbsp (15 g) flour
1.5 c (180 g) hazelnuts - roasted, finely ground
=Whip the egg whites to soft peaks. Continue whipping to stiff peaks while sprinkling in the sugar (about 1 minute).
In a separate bowl, stir together the powdered sugar, flour, and hazelnuts. Gently fold 1/3 of the nut mixture into the egg whites, then fold in the remaining nut mixture until combined.
Butter, paper, butter and dust with flour plaque, Spread meringue 10x14 inches ~1/16 inch. Bake 350F 12 minutes. While still hot cut 12 3 inch circles. Return pan to oven as necessary to prevent cracking.
