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$\"Brutti$ <\/a><\/div>\n

Here is an Italian recipe, very very simple to make. Literally “brutti ma buoni”, means “ugly but good”! And it really is. But I finally find an aesthetic in this raw, almost mineral form. There are three ingredients here: sugar, hazelnuts and egg whites. The texture? Crunchy on top and soft inside. To be enjoyed with a strong espresso!<\/div>\n

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$\"Brutti$ <\/a><\/div>\n

Recipe for “brutti ma buoni”:<\/p>\n<\/div>\n

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-100g egg white (about 3 medium egg whites)<\/b><\/div>\n

-200g of sugar<\/b><\/div>\n-150g of powdered hazelnuts<\/b><\/div>\n-150g of chopped hazelnuts<\/b><\/div>\n <\/div>\n
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Start by beating the egg whites until they are stiff. <\/i><\/div>\n <\/i><\/div>\n
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<\/i><\/div>\nWhen the whites begin to rise, gradually add the powdered sugar. Continue whisking until sugar is fully incorporated. We obtain a kind of soft meringue.<\/i><\/div>\n

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<\/i><\/div>\nMix the chopped and powdered hazelnuts. <\/i><\/div>\n <\/i><\/div>\n $\"Brutti$ <\/i><\/a><\/div>\n
<\/i><\/div>\nThen pour into the meringue. <\/i><\/div>\n

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<\/i><\/div>\nMix by lifting the whole to avoid making fall back the whites. <\/i><\/div>\n

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<\/i><\/div>\nPlace the dough in a saucepan over low to medium heat. <\/i><\/div>\n

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<\/i><\/div>\nWhile stirring constantly with a spoon, cook for ten to fifteen minutes.<\/i><\/div>\n

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<\/i><\/div>\nThe dough then begins to peel off. <\/i><\/div>\n

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<\/i><\/div>\nAnd ends up not sticking to the pan anymore (well, almost, because it’s still sugar!). <\/i><\/div>\n

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$\"Brutti$ <\/i><\/a><\/span><\/div>\n
<\/i><\/div>\nUsing two tablespoons, form mounds of dough on a baking sheet lined with parchment paper at . <\/i><\/div>\n

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<\/i><\/div>\nBake at 180\u00b0C for 15 to 20 minutes. <\/i><\/div>\n

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<\/i><\/div>\nThen let cool on a rack. <\/i><\/div>\n

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<\/i><\/div>\nThe “brutti ma buoni” are well browned: crunchy on top and a little soft inside! <\/i><\/div>\n <\/i><\/div>\n $\"Brutti$ <\/a><\/div>\n
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$\"brutti$ <\/div>\n<\/div>\n
Brutti ma Buoni<\/h2>\n
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<\/a>Here is an Italian recipe, very very simple to make.\u00a0Literally\u00a0\u201cbrutti ma buoni\u201d, means \u201cugly but good\u201d! And it really is. But I finally find an aesthetic in this raw, almost mineral form. There are three ingredients here: sugar, hazelnuts and egg whites. The texture? Crunchy on top and soft inside. To be enjoyed with a strong espresso!<\/span>
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