Yield: 12 servings
Measure | Ingredient |
---|---|
6 larges | Egg whites |
1 pinch | Salt |
1 ounce | Juice, lemon |
1 ounce | Sugar |
1 ounce | Flour |
5 ounces | Hazelnuts, finely ground |
5 ounces | Sugar |
BISCUIT NOISETTE
Biscuit Noisette: ================= Put the egg whites into a blender with salt and lemon juice.
Add 1 ounce of sugar to the egg whites while blending.
In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.
Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator.
Set aside for use in the rest of the Progres with Grand Marnier recipe.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA From: Rob Stewart Date: 09-12-94