Ugly but good cookies
Delicious cookies made with meringue and hazelnuts: don't be fooled by their appearance, they are simply amazing! Discover the recipe to prepare them at home.
Instructions
- 1
To make the ugly but good cookies, first grind the hazelnuts in a mixer until you get a not too fine crumb. Set aside and pour the egg whites into the bowl of a stand mixer fitted with a whisk.
- 2
Start whisking and add the seeds from the vanilla bean. When the egg whites become clear and foamy, add the sugar, a little at a time. Continue whisking at medium speed for another 5 minutes: you should get a firm and solid mixture, with the classic peak.
- 3
Incorporate the hazelnut crumb into the meringue, mixing gently from the bottom up with a spatula. Transfer the mixture to a steel pot and cook over medium or medium-high heat for about 15 minutes, stirring constantly with a soft spatula.
- 4
When the mixture has compacted, form mounds on a baking sheet lined with parchment paper using 2 tablespoons and space them apart. Bake in a preheated oven at 130° for 40-45 minutes: they should dry out without burning. Once cooked, remove from the oven and let the ugly but good cookies cool completely before enjoying them!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May the result be a testament to the simple power of ingredients. This recipe showcases how basic elements can create something extraordinary - much like Italian classic preparations.
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