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Brutti ma Buoni

August 1, 2014 by TSJC Leave a Comment

photo 1 (2)

Ugly but good- is the perfect name for these nutty little macaroons.  I made mine using hazelnuts and orange peel which makes them the perfect little snack to have with both coffee and hot chocolate.  They are easy to make, the real skill comes in learning how your oven works and getting your timing right, just as you would with a meringue.

 

Brutti Ma Buoni
Makes 18-24

Ingredients
–  3 jumbo egg whites
–  200gms unrefined sugar
–  200 grams blanched hazlenuts, roughly chopped
–  zest of 1 orange, DO NOT ZEST TILL WHITE, should only be the outer layer
–  1 tsp vanilla extract

Start by preheating the oven to 180­°C.  Now grease a flat heavy cookie tray, use a little butter and sugar, or some non stick spray – set aside.

In a clean bowl, or in the mixing bowl of a stand mixer start whisking the eggs whites with a balloon whisk fitted.  Once the egg whites have loosened start adding the sugar a few spoons at a time, whisking well between each addition.  With the last addition of sugar add the orange peel, and the vanilla essence- the mixture should be at a soft peak stage.  Now fold in your chopped hazelnuts.  Spoon out the mixture leaving 1cm around each biscuit, I find a heaped teaspoon gives a nice slightly larger than bite size cookie.

Bake for about 20-minutes then drop the heat to 150°C and bake for a further 10-minutes.  They should be golden and crunchy but have a slight chewiness.

For an amazing ice cream treat crush your cookies over good vanilla ice cream and drizzle with a little melted hazelnut spread

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Filed Under: Baking, Gluten Free Tagged With: baking, HIGH PROTEIN, LOW FAT

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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