Brutti ma Buoni
Cookies whose name means “Good, but ugly”. Classic Italian cookies that are essentially Swiss meringue mixed with toasted hazelnuts.
The cookies originate from the Prato region, but they are also effective in other parts of Italy. The history of these cookies dates back to the middle of the 19th century. I think these cookies deserve their name.
Preparation time: 1.5 hours including baking
Level: Easy
Quantity: About 60 cookies
Ingredients:
6 egg whites
400 g toasted and coarsely crushed hazelnuts
300 g of sugar
Preparation:
- Separate the egg whites from the yolks, add sugar, and whip lightly with a hand whisk.
- On medium heat, cook the egg and sugar mixture until it is hot to the touch. Under no circumstances should it be heated to boiling, then you will get a sweet and white scrambled egg. It is safe to do it in a water bath, but you can also do it on the stove if you constantly stir quickly. It takes about 5-6 minutes.
- Pour the egg and sugar mixture into a mixing bowl and mix until sharp peaks form and until the meringue is strong and shiny
- Crush the roasted hazelnuts semi-coarsely and mix them into the meringue.
- Use a teaspoon to place heaps of about 3 cm on a baking sheet covered with baking paper, leaving a little space between the cookies.
- Bake in a fan oven at 180 degrees C for 20 minutes until the meringue is light brown. It is quite soft to the touch. Let the meringues set collect the cookies and store them in an airtight container. When taken out of the oven, the meringue is quite soft, but quickly becomes solid and crunchy.
Ready!!
