8 separated eggs
1/2 cup of sugar
2 1/4 cups of crushed shortbread cookies (225g)
1/4 cup of chopped hazelnuts
1 cup of orange jelly
8 separated eggs
1/2 cup of sugar
2 1/4 cups of crushed shortbread cookies (225g)
1/4 cup of chopped hazelnuts
1 cup of orange jelly
Whisk the egg whites until frothy, then add the sugar and whisk well
A little at a time, add the ground shortbread cookies and hazelnuts
Whisk gently
Misture delicately, ensuring everything is well combined
Pour the mixture into a 30cm-diameter greased cake pan
Bake in a moderate oven (180°C) for 25 minutes or until a toothpick comes out clean
Remove from the oven and let cool for 10 minutes before turning it out of the pan
Allow to cool completely, then top with orange jelly and serve
Cals per serving: 198
