| 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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