recipes/marjolaine.recipe.md

Marjolaine

Recipe yields 12 portions

Ingredients

• 225 grams hazelnuts
• 115 grams almonds
• 90 grams pistachio nuts
• 30 grams plain flour
• 200 grams granulated sugar
• 8 pieces egg whites
• 100 grams caster sugar

Directions

Lightly toast the nuts then pulse in a food processor until coarsely ground. Mix with the flour and granulated sugar.

Whisk the egg whites to soft peaks, add the caster sugar, then beat until stiff and shiny. Gently fold in the nut mixture.

Spread about 5mm thick onto an oven tray lined with non-stick baking parchment. Bake 15-20 minutes at 200℃.

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author: Essence: Recipes from the Champignon Sauvage

tags: Puddings and Desserts