Ugly but good are delicious cookies made with egg whites, sugar, and hazelnuts. The recipe is very simple even though it requires a double cooking process: the dough is first cooked for a few minutes in a pan and then in the oven at low temperature. The preparation may seem difficult, but in reality, it is very simple and perfect for using up egg whites leftover from making shortcrust pastry or pastry cream.
The origin of these cookies is uncertain; it is disputed between Lombardy and Piedmont, although today they are widespread in many regions of the north. In fact, you can easily find them in pastry shops next to pastries or in bakeries next to more rustic cookies.
There are many versions of brut e bon, as they are called in Piedmont. Each region creates different variations, although the base remains the same: a delicious meringue enriched with hazelnuts and vanilla or with hazelnuts, almonds, and cinnamon. Whatever the combination of flavors, I assure you that these cookies are absolutely fantastic, crunchy, and melt-in-your-mouth at the same time.
The name ugly and good comes from their irregular shape, which is not very visually appealing, but this does not detract from their taste. They are so good that you won’t be able to stop eating them!
Before you proceed, here are some delicious ideas:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 30 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 211.66 (Kcal)
- Carbohydrates 23.49 (g) of which sugars 20.56 (g)
- Proteins 4.08 (g)
- Fat 12.48 (g) of which saturated 0.90 (g)of which unsaturated 11.01 (g)
- Fibers 1.88 (g)
- Sodium 18.31 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.8 oz egg whites (at room temperature)
- 1.4 cups powdered sugar
- 1.4 cups toasted hazelnuts
- Half pod vanilla (optional)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Pan stainless steel with a thick bottom
- 1 Baking sheet
- 1 Cutting board
Procedure
With a sharp knife, coarsely chop the hazelnuts to create a mix of larger pieces, which will enhance the flavor of your cookies.
Place the room temperature egg whites in a bowl and start whipping them with the electric whisk until they begin to turn white. Add the powdered sugar in three additions while continuing to whip the meringue until it becomes shiny and firm.
Add the vanilla, chopped hazelnuts, and mix the mixture with a spatula from bottom to top, being careful not to deflate the meringue.
Transfer the mixture to a thick-bottomed stainless steel pan and cook it over medium-low heat, stirring continuously, for 7 to 8 minutes until it thickens slightly. Turn off the heat and, using two teaspoons, form small mounds well spaced apart on a baking sheet lined with parchment paper.
Bake them for 10 to 12 minutes in a preheated static oven at 300°F; they should become a light hazelnut color. The baking time varies depending on the size of your cookies; I managed to make about thirty.
When they are ready, remove the cookies from the oven, let them cool on the baking sheet, then transfer them to a serving platter.
Ugly but good are ready to be enjoyed.
Tips
Storage
If you have cooked them correctly, ugly but good will be as crunchy as a meringue and will melt in your mouth; in this case, you can store them for 3 weeks in a tin box or a special bag for sweets.
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