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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!
Ingrédients
- 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: 250gProtéines: 56gFat: 183gLipides saturés: 13gGraisses polyinsaturées: 24gGraisses monoinsaturées: 137gSodium: 168mgPotassium: 2207mgFibre: 29gSucre: 213gVitamine A: 60IUVitamine C: 19mgCalcium: 351mgFer: 14mg
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