Hazelnut Meringues
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
66
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 66 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 43 mg | (1 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
45
- Ingredients
- 125 grams ground Hazelnuts
- 125 grams ground Walnut
- 3 egg whites
- 1 pinch salt
- 2 Tbsps Vanilla sugar
- 100 grams sugar
- 1 tsp Gingerbread spice
- 100 grams powdered sugar
- 1 tsp lemon juice
- 40 grams roasted sliced hazelnuts
Preparation steps
1.
Roast ground hazelnuts and walnuts in a dry pan until fragrant, stirring constantly. Remove from pan and let cool.
2.
Preheat the oven to 140°C (approximately 300°F).
3.
Beat egg whites and salt until stiff. Gradually add vanilla sugar and sugar. Fold in roasted nuts and gingerbread spices. Place mixture into a piping bag and pipe 5-6 cm (approximately 2 inch) long, narrow strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until light golden brown. Remove from oven and let cool on the sheet.
4.
Combine powdered sugar and lemon juice, whisk until thick. Pour into a fine-tipped piping bag and use to decorate cookies. Sprinkle with slivered hazelnuts and serve.
