Meringhe Alla Crema Di Nocciola Giffoni

Giffoni Hazelnut Cream Meringues

7 oz. Nocciole di Giffoni (hazelnuts), shelled but not peeled
4 egg whites
9 oz. frosting sugar
1 tbsp. orange blossom essence
4 oz. butter
3 oz. unsweetened cocoa
3 oz. vanilla flavored confectioners sugar

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. 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 a meringue and top with another, as you would with a sandwich.

Serves 4