I used less sugar and cook the batter on the stove for just 6 minutes. They came out even more awesome than the previous. I took a couple of new shots.
I hope you don't mind...
I wish I could say that I am one of those people who do not judge a book by its cover but, I am.
I am so one of those who will pick up a book (including cookbooks) solely on the cover.
That doesn’t mean that I won’t read something that sounds good just because it has a bad cover; but if a cover does not capture my eye, it is very unlikely for me to pick up the book.
That’s probably why I still struggle to read on my Kindle. I like to look at the cover, I like to feel the paper in my hands and to flip through real pages rather than clicking. Call me old fashion.
Truth to be told, evaluating things by their appearance is second nature in so many circumstances in life.
And appearance influence big decisions...such as which dessert to choose. But then again you can always say “Ahh to heck with it, I’ll have both thanks very much.”
Of course some of the most beautiful desserts are also the most delicious.
We eat with our eyes and that’s why cooks and chefs (and food bloggers) do everything they can to make their food look as enticing as possible.
However, sometimes it is important to look beyond appearances, because ugly looking food can be delicious too, such as these "Ugly But Good" Nut Cookies.
These nutty cookies, with a lumpy and irregular shape, aren’t going to win any cookie beauty pageant, but they have “a great personality” and man, do they taste GREAT.
If you wonder why the weird name, it’s the literal translation from the Italian, brutti ma buoni → ugly but good.
"Ugly but good" cookies are similar to a meringue cookie except that coarsely chopped nuts are folded in and that the dough is cooked on the stove prior to baking.
They have a wonderfully crisp exterior with an interior that is soft and chewy.
Chunky pieces of hazelnuts give these cookies their character. Are you guys familiar with Ferrero Rocher chocolates? Well, these ugly but good crisp and chewy cookies taste that even better.
So do not judge not by appearance until you try these wonderfully light crunchy drops of heaven!
2 large egg whites (or 3 medium), at room temperature
¾ cup / 5.3 oz / 150 gr raw coconut palm sugar (I used Madhava)
1 cup / 4.4 oz / 125 gr blanched hazelnuts*
½ vanilla pod, seeds scraped out
* if you can’t find blanched hazelnuts, here’s how to peel them
Preheat oven to 250°F (120°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a food processor add hazelnuts and pulse until roughly chopped. Set aside.
In a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling the sugar. Whip until meringue is glossy and soft peaks forms about 4 to 5 minutes. The coconut sugar will dissolve into the egg whites giving them a fantastic brownish/caramel macchiato color.
With the help of a spatula gently fold in chopped hazelnuts.
Scrape the beaten whites into a wide, heavy saucepan and set over medium-low heat. Stir in the hazelnuts and cook, stirring, until the batter comes away from the sides of the pan and is light golden brown about 6 to 8 minutes.
Remove the pan from the heat and working quickly drop the batter by rounded teaspoonfuls onto the prepared baking sheet.
Bake until golden brown and firm to the touch, about 25 to 30 minutes.
Remove and let cool completely on a rack before serving.
One cookie yields 99 calories, 6 grams of fat, 11 grams of carbs and 2 grams of protein.