7 oz. Nocciole di Giffoni (hazelnuts), shelled but not peeled
Four egg whites
9 oz. frosting sugar
1 tbsp. orange blossom essence
4 oz. butter
3 oz. unsweetened cocoa
3 oz. vanilla flavored confectioners sugar
How to make the Meringhe Alla Crema Di Nocciola Giffoni – Giffoni Hazelnut Cream Meringues:
Lightly toast the hazelnuts in a pan and then grind them in a blender.
To prepare the meringues, whip the egg whites in a bowl until stiff. Then, slowly fold in the frosting sugar, half the hazelnuts, and the orange essence.
Butter and flour a cookie sheet. Put the mixture in a pastry bag and create 1″ wide disks—Bake in the oven at 375 F for 25 minutes. Remove the meringues and let cool.
Mix the remaining hazelnuts with the butter, powdered cocoa, and vanilla-flavored sugar until you have a smooth cream. Place the butter mixture on meringue and top with another, as you would with a sandwich.