Italian Recipes
MERINGHE ALLA CREMA DI NOCCIOLA GIFFONI

MERINGHE ALLA CREMA DI NOCCIOLA GIFFONI

Giffoni Hazelnut Cream Meringues

How to make the Giffoni Hazelnut Cream Meringues:

Lightly toast the hazelnuts in a pan and then grind them in a blender.

To prepare the meringues whip the egg whites in a bowl until stiff. Slowly fold in the frosting sugar, half the hazelnuts and the orange essence.

Butter and flour a cookie sheet. Put the mixture in a pastry bag and create 1" wide disks. Bake in the oven at 375 F for 25 minutes. Remove the meringues and let cool.

Mix the remaining hazelnuts with the butter, powdered cocoa and vanilla flavored sugar until you have a smooth cream. Place the butter mixture on a meringue and top with another, as you would with a sandwich.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM