Crispy rings with hazelnut egg white.
No. of servings
Put the above mentioned ingredients into a deep bowl.
powdered sugar 4.25 oz (120 g)
Add sugar into the egg whites...
... and whip a smooth cream in a hot steam bath. Stir for about 5 minutes, the cream can't boil.
ground hazelnuts 3.5 oz (100 g)
Stir finely ground hazelnuts into the cream.
Roll the dough on a floured board to a thickness of about 3 mm and cut out the shapes.
Put a hazel egg whites on the rings with a teaspoon. Garnish with hazelnuts. Bake slowly at 610°F (320°C) F (320°F (160°C) C) for 30 minutes.