I just had a teeny, weeny triumph! That’s why you’re getting another food post instead of my usual deep and meaningful… stuff. 😀
The recipe I didn’t follow calls these sweets, hazelnut crescents and claims they are easy and quick to make. The recipe lies! Every time I’ve made them in the past they’ve turned into small, hard lumps that looked nothing like crescents. They were also a nightmare to shape, leaving my hands feeling sticky and horrible.
So, this time I decided to do things my way and what I ended up with was a batch of light, puffy, chewy, hazelnut meringues. In fact they were so good I’m having to distract myself so I don’t sneak out and have another two or three. Ok, enough with the self congratulations! To work mes amis.
2 egg whites
3/4 cup of caster sugar
150 gms of ground hazelnut.
Pre-heat the oven to 180 C [375F].
Lightly oil two large, flat, baking trays and set aside.
Wash any grease off your hands because if ANY grease gets into the egg whites they will not beat up properly.
Separate the eggs and reserve the yolks for mayonnaise or something. Put the egg whites into a mixing bowl and beat until frothy. Then start adding the caster sugar a bit at a time while you continue beating. I was in a hurry so I only beat the whites until they formed firm peaks.
Remove from the beaters and fold in the ground hazelnut GENTLY.
Next, get two desert spoons. Scoop up about 1/2 a spoonful of the mix with one spoon then ease the mix onto the baking tray with the other spoon. No mess, no fuss! Allow about an inch between each mound as they will puff up and spread out.
Pop into the oven and bake until they rise and go a pale gold. If you press gently with your finger they will feel hard on the outside and still soft on the inside. This is how they should be. I didn’t time it – sorry – but preparation and baking took only 1/2 an hour so that shows how quick it was.
Take the trays out of the oven and allow the puffs to cool on the trays. If you try and get the puffs off while they’re hot they’ll just crumble and fall apart.
Store in an airtight container until they disappear. 😀