1 lb 12 Oz Granulated sugar
1 lb Egg whites
1 fl.oz Vanilla extract
1 lb American Almond® Roasted Granulated Filberts (Hazelnuts)
14 oz American Almond® Natural Filbert (Hazelnut) Flour
Powdered sugar, for garnish as needed
In a heatproof bowl placed over a saucepan of simmering water, cook the granulated sugar and egg whites, whisking constantly, until opaque in color and hot to the touch, approximately 135°F to 140°F.
Remove from heat. Transfer the mixture to the bowl of a mixer. Whip until thick and glossy, about 5 minutes. Whip in the vanilla extract and then fold in the American Almond® Roasted Granulated Filberts (Hazelnuts) and Filbert (Hazelnut) Flour. (Cocoa powder, grated chocolate or instant coffee granules can be added to the batter at this point if desired.)
Using a ¾-ounce portion scoop, deposit the batter on parchment-lined baking sheets spaced about two inches apart. Bake at 350°F until lightly browned and crisp, about 20 to 25 minutes.
Cool completely then dust with powdered sugar before serving.
Formulation courtesy of American Almond