Bruti Ma Buoni


  • 3 egg whites
  • 7 ounces (1 cup) granulated sugar
  • 1/8 tsp cinnamon, ground
  • 8 ounces (2 cups) hazelnuts, chopped & toasted


  • Preheat your oven to 325°F. Line two sheet pans with parchment paper & set aside.
  • In a stand mixer fitted with a whip attachment, begin to whip the egg whites on high speed until they reach soft peaks, or when you pull up the whisk attachment from the bowl & the meringue peaks barely hold their shape.
  • Switch the mixer to medium speed & gradually add the granulated sugar. Once incorporated increase the mixer speed to high & whip until stiff peaks form.
  • Switch the mixer to low, adding the the cinnamon followed by the hazelnuts.
  • Using two spoons, dip one into the mixing bowl to scoop up about a tablespoon of meringue. Use the other to place the meringue on the sheet pan. Repeat until all meringues have been scooped onto the trays.
  • Bake for 20 minutes, then turn down temperature to 250°F & bake for another 20 mintues or until meringues are featherlight.
Meringues will keep for a few weeks if stored in a sealed container.

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