These meringue Italian biscuits are a pure marvel! Meringue is moist after baking and the spices give them a very special flavor which is simply delicious :) and what an idea to add roasted dried fruits to this meringue… So if you like roasted dried fruits (almonds and hazelnuts) coated with a silky “drape”, this is the recipe to make! You will not be disappointed, I guarantee you this :)
In two words:
“Here it’s been three nights that I dream of you…
On top of my door step you pass your hand in your white hair
As if some sorrow was splitting your heart…
After ten thousand, one hundred thousand autumns,
The useless immortality will be your compensation”.
difficulty – a bit tricky
preparation-10'
cooking - 15' (in the oven to roast the dried fruits) + 5' (in a double boiler to bake the mix a bit) + 30' (in the oven to bake the biscuits)
serves - 8
Ingredients
- 70gr of caster sugar
- 1 large egg (the white)
- 50gr of almonds (unsalted)
- 50gr of hazelnuts (unsalted)
- ¼ teaspoon of ground ginger
- a bit of cinnamon
- a bit of four spices
Steps in Photos
Steps in Detail
- Pre-heat the oven at 200°C
- Put some water in a small casserole and bring it to boil
- Throw into the boiling water the almonds and let them boil for 2’-3’
- Remove the almonds and throw some fresh water on them to get them cool a little bit
- Rub the almonds between the thumb and the index to remove their skin
- Place the almonds and the hazelnuts in a pan going into the over and roast them for 15’
- Remove the dried fruits from the oven and let them cool for 4’ to 5’
- Low the heat at the oven at 140°C
- Rub the hazelnuts between the thumb and the index to remove their skin as much as possible
- Chop the dried fruits with a knife in rough pieces
- Add the egg white into a medium bowl that can be put in a double boiler, add a bit of salt
- Beat the egg white until peaks start to form a bit
- Add little-by-little the sugar and continue to beat after each addition; the meringue is going to become more and more bright and sparkling
- Add the chopped dried fruits and stir gently with a rubber spatula
- Add spices and stir again gently
- Put the bowl on top of the double boiler and continue to stir gently with the rubber spatula for 5’ to cook the meringue a little bit
- Cover a plate going into the oven with parchment paper
- Take a tablespoon and form 8 biscuits with the mix
- Bake for 30’
- Let them cool completely
- Enjoy :-)
Inspiration
The recipe for these biscuits Brutti ma Buoni (ugly but good Biscuits) that can be found in this book:
- Desserts : l’école de cuisine italienne : les cuisines de la cuillère d’argent, Phaidon, Londres, 2015, p. 35
I guess the English version of this book is as follows:
- Desserts: Italian Cooking School: The silver spoon kitchen, Phaidon, London, 2015
o-o C'est si bon ! o-o
