BISCUIT NOISETTE
6 lg Egg whites
1 pn Salt
1 oz Juice, lemon
1 oz Sugar
1 oz Flour
5 oz Hazelnuts, finely ground
5 oz Sugar
Biscuit Noisette:
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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.
Yields
12 Servings
