Ugly but good: original recipe
Every time I read the recipe for brutti ma buoni I promised myself I would make them, because I adore meringues and the nuts used to prepare them. Then, as often happens, something else would always come up and I would postpone them.
This time I finally decided and made these little pastries: the brutti ma buoni, crunchy on the outside and soft inside, made with almonds and hazelnuts. They turned out nice and plump, not flat like those often seen in bakeries, and above all delicious… so much so that they disappeared very quickly.
If you have egg whites to use up, this is a perfect recipe: simple, quick and with few ingredients.
Have leftover egg whites? Try my fluffy egg-white cake without butter 
or the egg-white cake filled with lemon curd and cream
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I also have a free WhatsApp channel with one sweet and one savory recipe per day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 20 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 egg whites
- 3/4 cup + 2 tbsp cup granulated sugar
- 1 cup cup blanched almonds
- 1/3 cup cup toasted hazelnuts
Steps
First of all, preheat the oven to 392°F and toast the almonds on a baking sheet until golden.
Let them cool and then, together with the hazelnuts, chop them coarsely in a food processor (not too fine).
In a bowl begin to beat the egg whites until stiff peaks form and gradually add the sugar, until you obtain a glossy, firm meringue.
Now add the chopped nuts, folding the mixture gently with a spatula using slow movements from the bottom to the top.
Pour the mixture into a heatproof bowl (if you have one, use a mixing bowl) and cook it in a bain-marie for about 15 minutes, stirring often until the mixture slightly thickens.Personally I stirred it continuously, being careful not to press too hard on the bottom of the bowl so as not to incorporate that small quantity of meringue that “sticks” to the bottom.
Now line a baking sheet with parchment paper and distribute the mixture into small heaps the size of a walnut and bake the brutti ma buoni at 284°F for about 30 minutes.
They are much, much better than the ones I’ve bought in many shops and supermarkets… I recommend them if you love this little pastry!Enjoy and HAPPY EASTER!
Annalisa
Little tips for excellent cookies
❓ How do you store brutti ma buoni?
Brutti ma buoni can be stored at room temperature in an airtight container or a tin for 4-5 days. It’s essential to keep them away from moisture to maintain their characteristic crunchy outside and soft inside.
❓ Can I freeze brutti ma buoni?
Yes, you can freeze them once baked and completely cooled. Store them in proper freezer bags for about 1 month. Before eating, let them thaw slowly at room temperature.
❓Did your brutti ma buoni turn out flat? Here’s what happened
If they turned out flat, perhaps the egg whites were not beaten to firm peaks or the mixture was too soft. It’s important to work gently so as not to deflate them when folding in the nuts with movements from bottom to top.
