Hazelnut Meringue

1 1/3 cup whole almonds, toasted

1 1/3 cup hazelnuts, toasted and skins removed

4 egg whites

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup granulated sugar

Preheat oven to 300 F and line a baking sheet with parchment paper or Silpat.

Pulse the toasted almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.

In a large mixing bowl of a stand mixture with whip attachment, beat the egg whites on low-medium speed until they start to foam. Add a pinch of salt, cinnamon and vanilla extract.

While beating the egg, add the sugar slowly until you obtain stiff, glossy peaks. Fold in the chopped nuts with a spatula. Gently combine.

Portion with a medium-sized scooper and place on the lined baking sheet. Bake for approximately 30 minutes, turning halfway, or until tops are golden.

Allow to cool on the baking sheet before removing. Serve on a platter.

(Recipe courtesy of Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)