Italian Hazelnut Almond Meringues

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 cup Granulated sugar
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/3 cup Almonds, whole toasted
  • 1 1/3 cup Hazelnuts

Found on shelovesbiscotti.com

Description

Ingredients

• 4 egg whites
• Pinch of salt
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 cup granulated sugar
• 1⅓ cup whole almonds, toasted
• 1⅓ cup hazelnuts, toasted and skins removed

Directions

• Preheat oven to 350℉/175℃.
• Line baking sheet with parchment paper. Set aside.
• Pulse almonds and hazelnuts in a food processor to obtain coarsely ground texture. Alternately, chop by hand. Set aside.
• In a large mixing bowl (of stand mixer), with whisk attachment, beat the egg whites on low-medium speed until they start to foam.
• Add pinch of salt.
• Add cinnamon and vanilla extract.
• Add the sugar, a couple of tablespoons at a time; whip until you obtain stiff glossy peaks (6-8 minutes).
• With a mixing spoon, fold in the nuts. Gently combine.
• Transfer this mixture in a heatproof bowl and place over a pot of hot, barely simmering water. This mixture needs to be stirred for about 15 minutes.
• With a medium sized scooper, place mixture on baking sheet.
• Bake for approximately 30 minutes or until golden.
• Let cool on baking sheet.