brutti ma buoni

Brutti Ma Buoni 

Makes: 46

3 large egg whites

1 cup granulated sugar (200 grams), divided

½ teaspoon kosher salt

2 cups chopped hazelnuts, toasted

1 cup mini chocolate chips (optional)*

Preheat oven to 300 degrees.

Place the egg whites in a medium bowl and beat with an electric hang mixer for three minutes. At the three-minute mark, with the beaters still on, pour in ¼ cup of the sugar and the salt.  Continue beating for 3 more minutes. Egg whites will be stiff and very glossy.

With a rubber spatula, fold in the hazelnuts and remaining 3/4 cup sugar.

Transfer the mixture to a medium pot and cook over low heat, folding the mixture, and scraping the bottom and sides of the pot. (Some of the egg white mixture will stick.) Continue to mix for 3 minutes to prevent too much of the mixture sticking to the pot. After three minutes, the mixture will begin to streak and turn pale golden.  If you place a bit in between your fingers, it will be tacky.

Transfer the mixture back into the bowl. Mix and fold over the ingredients to encourage it to cool. Once it is cool to the touch, about 5 minutes, fold in the chocolate chips, if using.

Drop tablespoon sized dollops of the mixture onto a parchment or silpat lined baking sheet, about ¼ inch apart.

Bake until the cookies are hard to the touch, about 25 minutes. Allow them to cool completely on the baking sheet.