27 lines
698 B
Markdown
27 lines
698 B
Markdown
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# Marjolaine
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Recipe yields 12 portions
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### Ingredients
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* 225 grams hazelnuts
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* 115 grams almonds
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* 90 grams pistachio nuts
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* 30 grams plain flour
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* 200 grams granulated sugar
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* 8 pieces egg whites
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* 100 grams caster sugar
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### Directions
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Lightly toast the nuts then pulse in a food processor until coarsely ground. Mix with the flour and granulated sugar.
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Whisk the egg whites to soft peaks, add the caster sugar, then beat until stiff and shiny. Gently fold in the nut mixture.
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Spread about 5mm thick onto an oven tray lined with non-stick baking parchment. Bake 15-20 minutes at 200℃.
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### Meta
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author: Essence: Recipes from the Champignon Sauvage
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tags: Puddings and Desserts
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