Meringhe Alla Crema Di Nocciola Giffoni


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.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at