Brutti Ma Buoni
Category: Desserts
Servings: 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 150g |
| Sugar | 200g |
| Hazelnut granules | 300g |
| Vanilla pod | 1 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Fat | 13g |
| Carbohydrates | 25g |
| Protein | 4g |
| Fiber | 3g |
Instructions
-
Prepare the Meringue
Begin by placing the egg whites in the bowl of a stand mixer, making sure they are at room temperature. Attach the whisk attachment and start beating the egg whites at medium speed. Gradually add the seeds from the vanilla pod as the mixture begins to foam. Continue whisking for another 5 minutes until you achieve soft peaks, meaning the meringue will form stiff, glossy peaks when the whisk is lifted. This step is crucial to achieving the perfect texture for the meringue base of your Brutti Ma Buoni. -
Incorporate the Hazelnut Granules
Slowly fold in the hazelnut granules into the meringue. It’s essential to do this step gently to maintain the airiness of the meringue. Use a spatula, and with careful movements, fold the hazelnuts in from the bottom up, ensuring that the granules are evenly distributed without deflating the meringue. This delicate process will yield a beautiful, crunchy texture when baked. -
Cook the Mixture
Transfer the hazelnut-meringue mixture to a heavy-bottomed steel pot. Over medium heat, stir the mixture continuously for about 10 minutes. You will notice the meringue becoming thicker and more compact. This step helps bind the hazelnuts into the mixture and gives the biscuits their signature texture. Be cautious not to let the mixture scorch; stirring constantly is key. -
Shape the Cookies
Once the mixture has reached the desired consistency, remove it from the heat and begin shaping your Brutti Ma Buoni. Using two spoons, scoop small heaps of the batter onto a baking sheet lined with parchment paper. Be sure to space them apart, as they will expand slightly during baking. You want to create irregularly shaped mounds, which is why these treats are humorously called “ugly but good.” -
Bake to Perfection
Preheat your oven to 130°C (266°F) in static mode. Place the tray of mounds into the oven and bake for 45 minutes. The key to perfect Brutti Ma Buoni is to dry them out thoroughly without allowing them to brown too much. The outside should become crisp, while the inside remains dry but not overly crunchy. Keep an eye on them, and remember that the cookies will harden slightly as they cool, so don’t be afraid to check them for doneness toward the end of the baking time. Every oven is different, so you may need to adjust the time slightly. For more consistency, consider baking a smaller batch first to gauge the ideal baking time. -
Cool and Store
Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet. After they have cooled, carefully transfer them to a metal tin or airtight container to keep them fresh. These Brutti Ma Buoni will keep well for several days and will maintain their crunchy texture, making them an excellent treat to enjoy at any time. -
Serve and Enjoy
When ready, savor the wonderfully crispy texture and rich hazelnut flavor of these cookies. Whether paired with a warm cup of tea or as an after-dinner treat, these delightful cookies are sure to impress. Enjoy them at your leisure!
Tips for Success:
- Ensure that your egg whites are at room temperature for the best meringue consistency.
- Folding the hazelnut granules gently into the meringue will prevent it from collapsing.
- Keep the baking temperature low and consistent to achieve a perfectly dried cookie without burning.
- Experiment with different nuts like almonds or pistachios if you’re looking for a twist on the classic hazelnut version.
