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Brutti ma Buoni
Here is an Italian recipe, very very simple to make. Literally “brutti ma buoni”, means “ugly but good”! And it really is. But I finally find an aesthetic in this raw, almost mineral form. There are three ingredients here: sugar, hazelnuts and egg whites. The texture? Crunchy on top and soft inside. To be enjoyed with a strong espresso!
Ingredients
- 100 g egg white (about 3 medium egg whites)
- 200 g sugar
- 150 g powdered hazelnuts
- 150 g chopped hazelnuts
Instructions
- Start by beating the egg whites until they are stiff.
- When the whites begin to rise, gradually add the powdered sugar. Continue whisking until sugar is fully incorporated. We obtain a kind of soft meringue.
- Mix the chopped and powdered hazelnuts.
- Then pour into the meringue.
- Mix by lifting the whole to avoid making fall back the whites.
- Place the dough in a saucepan over low to medium heat.
- While stirring constantly with a spoon, cook for ten to fifteen minutes.
- The dough then begins to peel off.
- And ends up not sticking to the pan anymore (well, almost, because it’s still sugar!).
- Using two tablespoons, form mounds of dough on a baking sheet lined with parchment paper at .
- Bake at 180°C for 15 to 20 minutes.
- Then let cool on a rack.
- The “brutti ma buoni” are well browned: crunchy on top and a little soft inside!
Nutrition
Calories: 2706kcalCarbohydrates: 250gProtein: 56gFat: 183gSaturated Fat: 13gPolyunsaturated Fat: 24gMonounsaturated Fat: 137gSodium: 168mgPotassium: 2207mgFiber: 29gSugar: 213gVitamin A: 60IUVitamin C: 19mgCalcium: 351mgIron: 14mg
Tried this recipe?Let us know how it was!
Here is an Italian recipe, very very simple to make. Literally “brutti ma buoni”, means “ugly but good”! And it really is. But I finally find an aesthetic in this raw, almost mineral form. There are three ingredients here: sugar, hazelnuts and egg whites. The texture? Crunchy on top and soft inside. To be enjoyed with a strong espresso!
Recipe for “brutti ma buoni”:
-100g egg white (about 3 medium egg whites)
-200g of sugar
-150g of powdered hazelnuts
-150g of chopped hazelnuts
Start by beating the egg whites until they are stiff.
When the whites begin to rise, gradually add the powdered sugar. Continue whisking until sugar is fully incorporated. We obtain a kind of soft meringue.
Mix the chopped and powdered hazelnuts.
Then pour into the meringue.
Mix by lifting the whole to avoid making fall back the whites.
Place the dough in a saucepan over low to medium heat.
While stirring constantly with a spoon, cook for ten to fifteen minutes.
The dough then begins to peel off.
And ends up not sticking to the pan anymore (well, almost, because it’s still sugar!).
Using two tablespoons, form mounds of dough on a baking sheet lined with parchment paper at .
Bake at 180°C for 15 to 20 minutes.
Then let cool on a rack.
The “brutti ma buoni” are well browned: crunchy on top and a little soft inside!
Brutti ma Buoni
Here is an Italian recipe, very very simple to make. Literally “brutti ma buoni”, means “ugly but good”! And it really is. But I finally find an aesthetic in this raw, almost mineral form. There are three ingredients here: sugar, hazelnuts and egg whites. The texture? Crunchy on top and soft inside. To be enjoyed with a strong espresso!
Ingredients
- 100 g egg white (about 3 medium egg whites)
- 200 g sugar
- 150 g powdered hazelnuts
- 150 g chopped hazelnuts
Instructions
- Start by beating the egg whites until they are stiff.
- When the whites begin to rise, gradually add the powdered sugar. Continue whisking until sugar is fully incorporated. We obtain a kind of soft meringue.
- Mix the chopped and powdered hazelnuts.
- Then pour into the meringue.
- Mix by lifting the whole to avoid making fall back the whites.
- Place the dough in a saucepan over low to medium heat.
- While stirring constantly with a spoon, cook for ten to fifteen minutes.
- The dough then begins to peel off.
- And ends up not sticking to the pan anymore (well, almost, because it’s still sugar!).
- Using two tablespoons, form mounds of dough on a baking sheet lined with parchment paper at .
- Bake at 180°C for 15 to 20 minutes.
- Then let cool on a rack.
- The “brutti ma buoni” are well browned: crunchy on top and a little soft inside!
Nutrition
Calories: 2706kcalCarbohydrates: 250gProtein: 56gFat: 183gSaturated Fat: 13gPolyunsaturated Fat: 24gMonounsaturated Fat: 137gSodium: 168mgPotassium: 2207mgFiber: 29gSugar: 213gVitamin A: 60IUVitamin C: 19mgCalcium: 351mgIron: 14mg
Tried this recipe?Let us know how it was!
