Ingredients
- 250 g ION NUCREMA hazelnut praline
- 6 medium eggs
Method
Divide carefully the eggs in two large bowls, one for the egg whites and the other one for the egg yolks (you had better clean the bowl with some lemon juice, before you place the egg whites in it).
Then, add the hazelnut praline to the bowl with egg yolks, and whisk until completely combined.
Next, beat the egg whites, using a hand mixer, at medium to high speed until stiff peaks form.
When meringue is ready, add 1/3 of it to the praline mixture, and gently stir with a mariz until incorporated.
Right after, add the rest of the meringue, while stirring gently with the mariz, until homogenized.
Line a 20cm baking hoop or baking pan with parchment paper, and transfer the mixture to it. Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 35 minutes.
When ready, it will be really fluffy, but it will lose some of its volume while cooling down.
Finally, serve with as much NUCREMA as preferred.
