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HAZELNUT CITRUS ZEST MERINGUES - Brutte ma Buone
Butter for greasing
8 ounces blanched hazelnuts
Zest of 1 lemon
Zest of 1 orange
1/2 cup superfine granulated sugar
3 egg whites
Preheat oven to 375 degrees. Butter a 10 x 15 1/2-inch cookie sheet. Roughly chop or pound hazelnuts and put them in a large mixing bowl. Mince or grate lemon and orange zests. Add zests to hazelnuts and stir in sugar. Whip whites in a standing mixer until stiff and peaky. With a rubber spatula, gently fold whites into hazelnut mixture until fully blended. With a soupspoon, scoop up batter 1 spoonful at a time and use another, smaller spoon to scrape it off and drop it onto cookie sheet. Leave about 1/2 inch free around each cookie. Repeat until batter is used up. Bake until firm, 20 to 25 minutes.
Let cookies cool and harden on cookie sheet. You can store these meringues in a cookie jar or sealed tin can for several weeks. Makes 24 |
