Take meringue and mix in a healthy dose of hazelnut chocolate, bake it to a crispy outside with chewy-gooey inside, and you make me a happy girl. Brutti Ma Buoni: “Ugly But Delicious,” as the Italian translation states. I don’t know about you, but I think these are my definition of beautiful.
Why I Love This Brutti Ma Buoni: “Ugly But Delicious” Recipe
The recipe has minimal ingredients, it includes one of my favorite chocolate bars, Toblerone, need I say more? It is easy to prepare, and if you are a newbie to meringue this is a good place to start. Number one most important tip…egg whites will not whip if they have any fat contamination, so make sure your bowl is really clean, and you don’t accidentally break any yolk into the whites.
Make It Your Own
Need it to be nut-free, add your favorite chocolate bar instead. Dried nuts would be a yummy addition.
Things You Need From Your Pantry
- Flour
- Sugar
- Eggs
- Vanilla extract
Things You May Need To Grab From The Store
- Toblerone
Brutti Ma Buoni: “Ugly But Delicious”
Course: DessertCuisine: ItalianDifficulty: Medium18
cookies28
minutes25
minutesMeringue meets Toblerone…easy and addicting.
Ingredients
4 egg whites
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 Tablespoons all-purpose flour
1 – 3.52 oz bar Toblerone, finely chopped
Directions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Fill a heavy bottom saucepan that fits the bowl of your stand mixer with an inch of water and place over medium heat. Bring water to a simmer, and adjust the heat so it does not boil.
- In the bowl of a stand mixer place the egg whites and sugar, whisk to combine. Place the bowl over the simmering water creating a double-boiler. Whisk the mixture over the simmering water for 5-10 minutes until the sugar has dissolved, the mixture has thickened, and becomes glossy.
- Remove from the heat, place the bowl on the stand mixer fitted with the whisk attachment, and turn on medium. Continue mixing for 7-8 minutes until the mixture becomes stiff and holds soft peaks when the whisk is pulled up. The bowl should not feel hot, but will still feel slightly warm to the touch.
- Stir in the vanilla extract. Remove the bowl, and sift the flour over the top of the meringue. Using a spatula, gently work the spatula around the side of the bowl, and then cut in down the center, lifting and drawing around the side of the bowl again. Continue this folding until the flour is mostly incorporated and just light specks are visible. Add the chopped Toblerone and continue this folding process until evenly combined.
- Using a small 1 Tablespoon scoop, drop rounds onto the prepared cookie sheets leaving 2 inches between. Bake sheets one at a time in the center of the oven for 24-25 minutes. The cookies with puff up and feel dry to the touch, they should be a light golden brown.
