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Рецепт Brutti ma Buoni mound cookies (ugly NUT cookies)

Name: Brutti ma Buoni mound cookies (ugly NUT cookies)
Cuisine: Italian
Ingredients: . > (American /Metric measures) <; . 4 large (180ml) egg whites (room temp.); . 3/4 cup (165g) granulated sugar; . 1 tsp. (5ml) pure almond extract; . 1 tsp. (5ml) pure vanilla extract; . 1 cup /(5oz.) (150g) lightly roasted hazelnuts, skinned and coarsly chopped; . 1 cup /(5oz.) (150g) lightly roasted almonds, skinned and coarsly chopped; .; . > Optional add-ins: Fine zest of Orange. Replace a certain part of the nuts with unsweetened, shredded coconut. For chocolate version: add 3 Tbsps. (45ml) cocoa powder as well as add extra granulated sugar ...about 1/4cup (55g)

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Made with lightly roasted nuts. Renders a crispy, crunchy exterior with a chewy, meringue interior.

For a detailed post...refer here:
http://www.foodessa.com/2010/03/recipe-easy-nutty-cookie-crisps-brutti.html

Порций: 15 cookies

Kid Friendly

Italian

Ингредиенты

. > (American /Metric measures) <
. 4 large (180ml) egg whites (room temp.)
. 3/4 cup (165g) granulated sugar
. 1 tsp. (5ml) pure almond extract
. 1 tsp. (5ml) pure vanilla extract
. 1 cup /(5oz.) (150g) lightly roasted hazelnuts, skinned and coarsly chopped
. 1 cup /(5oz.) (150g) lightly roasted almonds, skinned and coarsly chopped
.
. > Optional add-ins: Fine zest of Orange. Replace a certain part of the nuts with unsweetened, shredded coconut. For chocolate version: add 3 Tbsps. (45ml) cocoa powder as well as add extra granulated sugar ...about 1/4cup (55g)

Инструкции

. Pre-heat the oven to 300F/150C/Gas2. Line one large baking sheet with parchment paper. Position rack in the center of the oven.
. With an electric beater, whip the egg whites for about 2 minutes before adding the sugar gradually. Keep whipping until very well combined to a thickened and smooth ribbon consistency. Takes about 4 minutes.
. Add and fold in the chopped nuts as well as both almond and vanilla extracts to the egg white mix. Transfer this whole mix into a small-medium saucepan.
. COOK the meringue: Stir the mix constantly while cooking the whole preparation on medium heat. The batter will thicken to hold its shape and will become slightly dried out. This takes about 10 minutes from the initial moment that the heat is turned on.
. Remove the pot from the heat and get ready to spoon 2 inch (5cm) batter droppings (or use a #30-medium ice-cream scoop) and space them 1 inch (2.5cm) apart onto the baking pan. Make about 15 mounds per baking pan.
. BAKE for 35 minutes. Remove from the oven and let them rest to cool on the pan for about 1 hour before serving them.
. Storage: These cookies should be left uncovered. However, they'll maintain their originally intended texture for 2 days only. If not planning to have them right away, best to freeze them into a parchment paper as well as into a freezer bag. Afterwards, heat them at low in order to get their outer crispness back.
. Happy baking moments from Claudia's kitchen...FOODESSA.com