Brutti ma Buoni – Hazelnut Macarons

Brutti ma Buoni – Hazelnut Macarons – 100g

Viani's Brutti ma Buoni are deliciously light hazelnut macarons from Italy. They promise La Dolce Vita and they deliver.

Brutti ma Buoni means something like ugly but good, or ugly but tasty, because even if the meringue mixture of egg whites, sugar, hazelnuts, almonds and vanilla doesn't really allow them to be shaped well, they taste simply heavenly, sweet, light and aromatically nutty.

Brutti ma Buoni – Easy Recipe

Brutti ma Buoni are actually very easy to make yourself, because they don't require many ingredients, there are no waiting times for the dough to rise, and only one baking process.
The recipe was created out of the desire to have no leftovers in the kitchen, but to use everything. So, if there were egg whites left over that weren't used in pasta dough, hazelnut macarons were baked from them.

• 3 egg whites
• 150 g powdered sugar
• 150 g almonds
• 150 g hazelnuts

If you have raw nuts, roast them in the oven at 150 degrees top and bottom heat for about 5-10 minutes, and chop them medium-fine after they have cooled.

Beat the egg whites with a teaspoon of warm water and a pinch of salt until stiff.

Now gradually sprinkle in the sifted powdered sugar and continue beating until the sugar has completely dissolved.

Now carefully fold the almond-nut mixture into the mixture.

Place spoonfuls of the mixture onto a baking sheet, ensuring sufficient spacing, and bake in a preheated oven at 130 degrees top and bottom heat for 30 minutes.

Turn off the oven but leave the oven door closed for another 30 minutes.

To keep the Brutti ma Buoni nice and crispy, they should be stored in an airtight container. However, they taste best when still warm.