| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts, Masterchefs, Frisco, Chzm | 12 | Servings | |
INGREDIENTS
| 6 | lg | Egg whites |
| 1 | pn | Salt |
| 1 | oz | Juice, lemon |
| 1 | oz | Sugar |
| 1 | oz | Flour |
| 5 | oz | Hazelnuts, finely ground |
| 5 | oz | Sugar |
INSTRUCTIONS
BISCUIT NOISETTE Biscuit Noisette: ================= Put the egg whites into a blender with salt and lemon juice. Add 1 ounce of sugar to the egg whites while blending. In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula. Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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