Progres with grand marnier i (biscuit)
12 servings
Ingredients
| Quantity | 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 |
Directions
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