Рецепт Fungo Dolce (Hazelnut And Rice Macaroons)
| Порций: 12 |
Ингредиенты
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Инструкции
- Preheat the oven to 400F.
- Spread the hazelnuts out on a baking sheet, and bake 5 min.
- Carefully wrap the nuts in paper towels and place in a plastic bag.
- Let stand till cold sufficient to handle. Reduce oven heat to 350F.
- Spread the rice out on a baking sheet, and bake, stirring once, five min. The rice will be slightly crisp. Set aside to cold.
- Rub the hazelnuts in paper towels to remove the skins. Finely chop half the nuts. Coarsely chop the remaining nuts.
- Beat the egg whites with the salt in the large bowl of an electric mixer till soft peaks form. Slowly add in the sugar on hig speed, and continue to beat till thick and shiny. Mix in the nuts and rice.
- Transfer the mixtue to a large heavy saucepan. Cook, stirring constantly, over medium-low heat till the mix becomes less glossy and thickens, about 15 min. (Humidity will determine actual time.) The mix is ready when it resembles the stage at that fudge is ready to be poured into a pan. Don't overcook, because like fudge, it hardens too quickly. (If dough becomes too stiff, add in an extra egg white and quickly beat back to semi-soft consistency.) Let cold slightly.
- Using your fingers and a Tbsp., form the mix into balls and place them on parchment-lined baking sheets. Bake till crisp and lightly browned, about ten min. Cold slightly before peeling the paper from the macaroons. Cold completely before storing in an airtight container.
- NOTE: From the Piedmont section of Italy, the addition of toasted rice turns this dry hazelnut macaroon into a coconut candy-like bar.