Hazelnuts Rosettes

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A crisp petit four biscuit halfway between a meringue and a macaroon.

 

 

Pour 24 biscuits:

 

  • 80g de hazelnuts
  • 100g icing sugar
  • 65g egg white
  • 1 30*40 baking tray

 

Hazelnuts Rosettes

 

 

 

 

 

 

 

 

 

 



  1.
    • Prepare the hazelnuts :  the flavour of these rosettes depends entirely on the quality of the hazelnuts.  First toast the nuts for 10mins at 150°.  As soon as the skin comes away, take them out of the oven and rub between your hands to remove the skins completely.  Sort to eliminate any which are bad (they have a rancid taste).
    • Process the nuts in a blender with 60gr icing-sugar and then sieve.
    • Whip egg whites, starting at a slow speed, incorporating little by little 40gr of icing-sugar. Beat for about 10 mins.  The whites should form stiff peaks.
    • Fold in the nut mixture with a spatula.  
    • Fill a piping-bag fitted with a 1cm fluted nozzle and pipe rosettes onto the baking-tray lined with baking parchment.  Keep the bag vertical to avoid making a peak on the top of the rosette.
    • Cook 10mins at150°, then at 110° for a further 15 mins.
    • Leave to cool on the tray.

 

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These biscuits can be stored in an airtight  tin for 2 weeks.

 

 

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