- Servings : 4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Use for topping on Ice Cream, or as a basic recipe for other baking ideas.
- 3 large egg whites
- pinch of fine sea salt
- 200 grams caster sugar
- 50 grams hazelnuts, finely chopped
Whisk the egg whites and salt together in a clean, grease free bowl until just firm. Add the sugar, 2 tablespoons at a time, whisking well after each addition.
Carefully fold in the hazelnuts so as not to lose the volume.
Fill a piping bag filled with a 2cm plain nozzle with the mixture, then pipe the mixture into mini paper cases.
Bake in the oven for 30 minutes, then reduce the temperature to 130°C and bake for a further 15 minutes. Leave to cool on a wire rack.