Ingredients

The following ingredients have 24 Servings
  • 4 egg whites
  • pinch of salt
  • 1 teaspoon vanilla extract (pure)
  • ½ teaspoon cinnamon
  • 1 cup sugar (granulated)
  • 1⅓ cup whole almonds (toasted)
  • 1⅓ cup hazelnuts (toasted and skins removes)

Instruction

  • Preheat oven to 350°F/175°C.
  • Line baking sheet with parchment paper. Set aside.
  • Pulse almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.
  • In a large mixing bowl (of a stand mixture), with a whisk attachment, beat the egg whites on low-medium speed until they start to foam.
  • Add a pinch of salt.
  • Add cinnamon and vanilla extract.
  • Add the sugar a tablespoon at a time. Whisk until you obtain stiff glossy peaks.
  • With a mixing spoon, fold in the nuts. Gently combine.
  • Transfer this mixture to a heat-proof bowl and place over a pot of hot, barely simmering water. This mixture needs to be stirred for about 15 minutes.
  • Portion with a medium-sized scooper and place on baking sheet. 
  • Bake for approximately 30 minutes or until the tops are golden.
  • Allow to cool on baking sheet.