3 egg whites
100 g of chopped hazelnuts
1 cup of sugar
3 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
1/2 teaspoon of grated lemon zest
1/2 teaspoon of hazelnut essence
100 g of sliced hazelnuts
3 egg whites
100 g of chopped hazelnuts
1 cup of sugar
3 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
1/2 teaspoon of grated lemon zest
1/2 teaspoon of hazelnut essence
100 g of sliced hazelnuts
Combine the egg whites, chopped hazelnuts, and sugar in a double boiler
Cook over simmering water, stirring constantly, until smooth
Remove from heat and add flour, vanilla extract, grated lemon zest, and hazelnut essence
Let cool until thickened
Moisten the hands with cold water and shape into balls about the size of a nut
Dip these balls into the sliced hazelnuts
Arrange in a baking dish lined with parchment paper brushed with butter
Leave a 5 cm gap between each ball and let rest for several hours
Bake in a moderate oven (170°C) preheated to medium heat for about 30 minutes, or until balls can be removed easily.
