Hazelnut-almond meringue

Ingredients for 8 servings:

• 6 egg whites, 200g
• 100 g sugar
• 200 g powdered sugar
• 100 g hazelnuts, ground
• 150 g ground almonds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Component of a dessert composition, suitable for buffets, can be prepared

Preheat the oven to 170 degrees top/bottom heat. Beat the egg whites with the sugar until stiff peaks form. Sift in the icing sugar and fold in with the nuts. Place 8 dessert rings on a baking sheet lined with baking paper. Fill with the meringue mixture to a depth of at least 2 cm. Bake for about 20 minutes. Remove from the oven and let cool slightly. Then carefully remove the cakes from the dessert rings. You can also spread or pipe the mixture to a depth of about 2 cm onto a lined baking sheet and cut out rings or other shapes after baking. Serve with mascarpone and vanilla cream and spicy marinated pineapple, for example. Both recipes can also be found in my profile. The cakes can be baked the day before and stored in a tin once cooled.