Brutti ma Buoni -- Hazlenut Chocolate Meringue Cookies
Aug 1, 2018 10:16:28 #
Brutti ma Buoni
Note: This is the best all round hazelnut Meringue cookie of the many Brutti Ma buoni recipes. I have made most of them and this was the best in everyone’s opinion.
Some combinations of words, like the Italian brutti ma buoni, are a lot of fun to say; they seem to roll off the tip of your tongue. What’s even funnier is the translation: ugly but good. A name like that is particularly humorous for something like these delicious hazelnut-and-meringue cookies.
Brutti ma buoni hail from northern Italy, but each region has its own particular variation on this irresistible confection. The Venetians flavor theirs with rich cocoa powder. In Tuscany, you find these cookies made with a combination of chopped almonds and hazelnuts. The Milanese version is flavored with freshly toasted hazelnuts and pure vanilla extract.
2 cups chopped hazelnuts (10 ounces) 9 large egg whites
1 cup plus 3 tablespoons sugar ½ teaspoon vanilla extract
¼ teaspoon salt 4 Oz. Semisweet Choc. Chips or Chunks
Note: For a chocolate on choclate version Add:
1/3 cup unsweetened Dutch process cocoa powder (Optional)
Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread hazelnuts in a single layer on the sheet. Toast nuts in the oven, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel and rub to remove skins. Coarsely chop hazelnuts; set aside.
Use the electric mixer with the whisk attachment to beat the egg whites, vanilla extract, and salt on low speed until foamy. Add sugar, gradually, beating on medium-high, until stiff peaks form and the meringue is stiff and shiny, about 3 to 5 minutes. If using Cocoa, SIFT IN the Dutch process cocoa powder, then carefully fold it in with a large spatula.
Fold in chopped hazelnuts, using a large rubber spatula.
Transfer mixture to a shallow, heavy-bottomed saucepan. Set over medium-low heat and cook, stirring constantly, until the mixture is light brown and pulls away from the sides of the pan, about 15 to 20 minutes. Remove from heat.
Transfer to a medium bowl to cool slightly (stainless steel mixing bowl), about 5 minutes. Fold in chocolate chips when cooler, not too soon or the chocolate melts completely and spreads throughout. (I like using Nestles Chunks because Chocolate Chips have a tendency to melt too far)
Using two spoons, drop a heaping tablespoon of batter onto a baking sheet, greased or lined with a nonstick baking mat. Space them 1½ inches apart. Bake until cookies are firm to the touch but still soft and chewy inside, about 25 to 30 minutes. Remove to rack and cool. These are truly ugly but delicious!
Also Gluten Free.
Note: This is the best all round hazelnut Meringue cookie of the many Brutti Ma buoni recipes. I have made most of them and this was the best in everyone’s opinion.
Some combinations of words, like the Italian brutti ma buoni, are a lot of fun to say; they seem to roll off the tip of your tongue. What’s even funnier is the translation: ugly but good. A name like that is particularly humorous for something like these delicious hazelnut-and-meringue cookies.
Brutti ma buoni hail from northern Italy, but each region has its own particular variation on this irresistible confection. The Venetians flavor theirs with rich cocoa powder. In Tuscany, you find these cookies made with a combination of chopped almonds and hazelnuts. The Milanese version is flavored with freshly toasted hazelnuts and pure vanilla extract.
2 cups chopped hazelnuts (10 ounces) 9 large egg whites
1 cup plus 3 tablespoons sugar ½ teaspoon vanilla extract
¼ teaspoon salt 4 Oz. Semisweet Choc. Chips or Chunks
Note: For a chocolate on choclate version Add:
1/3 cup unsweetened Dutch process cocoa powder (Optional)
Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread hazelnuts in a single layer on the sheet. Toast nuts in the oven, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel and rub to remove skins. Coarsely chop hazelnuts; set aside.
Use the electric mixer with the whisk attachment to beat the egg whites, vanilla extract, and salt on low speed until foamy. Add sugar, gradually, beating on medium-high, until stiff peaks form and the meringue is stiff and shiny, about 3 to 5 minutes. If using Cocoa, SIFT IN the Dutch process cocoa powder, then carefully fold it in with a large spatula.
Fold in chopped hazelnuts, using a large rubber spatula.
Transfer mixture to a shallow, heavy-bottomed saucepan. Set over medium-low heat and cook, stirring constantly, until the mixture is light brown and pulls away from the sides of the pan, about 15 to 20 minutes. Remove from heat.
Transfer to a medium bowl to cool slightly (stainless steel mixing bowl), about 5 minutes. Fold in chocolate chips when cooler, not too soon or the chocolate melts completely and spreads throughout. (I like using Nestles Chunks because Chocolate Chips have a tendency to melt too far)
Using two spoons, drop a heaping tablespoon of batter onto a baking sheet, greased or lined with a nonstick baking mat. Space them 1½ inches apart. Bake until cookies are firm to the touch but still soft and chewy inside, about 25 to 30 minutes. Remove to rack and cool. These are truly ugly but delicious!
Also Gluten Free.
Aug 1, 2018 16:07:49 #
pafret wrote:
Brutti ma Buoni br img https://assets.marthastewa... (show quote)
mighta knowed you would come up with sumpin different Paf
sounds pretty good though--now
if I can ever pronounce that name
brutti ma buoni--sounds like you're askin someone to kick you in you know where
Aug 1, 2018 17:56:04 #
badbobby wrote:
mighta knowed you would come up with sumpin different Paf
sounds pretty good though--now
if I can ever pronounce that name
brutti ma buoni--sounds like you're askin someone to kick you in you know where
sounds pretty good though--now
if I can ever pronounce that name
brutti ma buoni--sounds like you're askin someone to kick you in you know where
It is an ugly sounding name but the end result is spectacular in flavor. As for the something different, that is what I am hoping for, something unique that isn't appearing on the Foodie networks or there aren't fifty thousand recipes flooding the internet. So far I have actually made the recipes I posted many times and they are tried and true. No weird spices or other components that require a fortune invested in stuff you will never use again.
Aug 1, 2018 18:12:25 #
pafret wrote:
It is an ugly sounding name but the end result is spectacular in flavor. As for the something different, that is what I am hoping for, something unique that isn't appearing on the Foodie networks or there aren't fifty thousand recipes flooding the internet. So far I have actually made the recipes I posted many times and they are tried and true. No weird spices or other components that require a fortune invested in stuff you will never use again.
since Mama don't allow me in the kitchen
I'll take your word for it
dunno what I'm doin on this rhread
heck
I cain't cook
Aug 1, 2018 20:54:24 #
badbobby wrote:
since Mama don't allow me in the kitchen
I'll take your word for it
dunno what I'm doin on this rhread
heck
I cain't cook
I'll take your word for it
dunno what I'm doin on this rhread
heck
I cain't cook
You are here because we love you.
Aug 2, 2018 13:09:57 #
Aug 2, 2018 13:49:05 #
pafret wrote:
Brutti ma Buoni br img https://assets.marthastewa... (show quote)
Those look fantastic. I’m making these. I love hazelnuts anyway and it seems simple enough. Thanks for sharing this
Aug 3, 2018 08:54:23 #
pafret wrote:
Brutti ma Buoni br img https://assets.marthastewa... (show quote)
Never heard of these let alone had any, but that is about to change!!Sounds heavenly .. Like that they are gluten free too!!
I love vanilla flavor so I think I’m going to try the Milanese version first...
Besides I have some really great real vanilla I need to finish up...
grazie mille!!!!!
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