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Nougat cookies

Ingredients

  • 3 egg whites, from medium eggs.

  • 100g unsalted butter, soft

  • 130 g plain flour

  • 100g sugar

  • 150g nougat, cut in pieces (2 cm)

  • 1 – 2 Tbsp icing sugar, for dusting

  • 60 g hazelnuts, with skin
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Nougat cookies

Follow the chef
CHIRENE ON INSTAGRAM
Instructions
  1. Preheat oven to 160°C and line 2 baking trays with baking paper.
  2. Insert butterfly whisk. Place egg whites in mixing bowl and whisk 2 min/speed 3.5. Remove butterfly whisk then transfer to a bowl and set aside.
  3. Place hazelnuts in mixing bowl and grind 15 sec/speed 10. Scrape down sides of mixing bowl with spatula then grind again 15 sec/speed 10.
  4. Add butter, sugar, flour and reserved whipped egg whites then mix 10 sec/speed 4.
  5. Transfer mixture to a piping bag fitted with a plain or star-shaped nozzle (Ø 7 mm) and pipe small circles (Ø 2 cm) on prepared baking trays. Bake (one baking tray after another) for 10-12 minutes (160°C) and allow to cool on trays (approx. 20 minutes). Meanwhile, clean mixing bowl.
  6. Cook for 2-3 minutes until the spatula can fit underneath without sticking.
  7. Place nougat in mixing bowl and melt 3 min/50°C/speed 1. Transfer to a freezer bag and seal bag.
  8. Turn half the cookies over so flat sides are facing up. Cut a small hole (Ø approx. 3 mm) in the corner of freezer bag and pipe a large drop of nougat onto each cookie. Place remaining cookies, flat side down, on top then refrigerate for approx. 1 hour.
  9. Dust cookies with icing sugar before serving or store in an airtight container.

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