Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb (500 g ) egg whites
- 1 lb (500 g) superfine sugar
- 1 lb (500 g) confectioners' sugar
- 1 lb (500 g) skinned hazelnuts , finely chopped
Directions
Whip the egg whites to soft peaks.
Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
Line a baking sheet with parchment paper . With a pencil, draw circles of the desired diameter using a plate or cake tin .
Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.