Brutti ma buoni


Roughly translated as “ugly but tasty”, is a smart way to do not waste the leftover egg white and it’s a more creative idea than the usual meringue. You can change hazelnuts with almonds if you like them more.

  • 1 egg white
  • a pinch of salt
  • 80 grams (1/3 cup + ½ tablespoon) granulated sugar
  • 100 grams (2/3 cup) hazelnuts


  1. Toast the hazelnuts in the oven at 180 degrees C (356 degrees F). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).IMG_0249
  2. Remove from the oven and rub the hazelnuts until the loose skins come off.
  3. Let them cool completely and pulse in a food processor until coarsely chopped.
  4. Preheat the oven to 150 degrees C (300 degrees F). Line a baking sheet with parchment paper.
  5. Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.IMG_0252
  6. Gently fold in the sugar and nuts.
  7. Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 4 cm (1.5 inches) apart.IMG_0256IMG_0257
  8. Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.IMG_0265IMG_0267

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