Recipe - Hazelnut Macaroon And Strawberry Tart

One half cup Hazelnuts
6 Egg whites
1 One half cup Caster sugar
1 Punnets strawberries; washed
and hulled
(1 to 2)
Whipped cream
Icing sugar

1. Preheat oven to 200deg.C. Place hazelnuts on biscuit tray and place in
oven for about 8 minutes or until the skins have cracked a little and give
off a strong aroma. Remove from the oven and place on aa tea towel. Rub off
the skins and allow to cool. Grind hazelnuts in a food processor until
fine. Reduce oven heat to 170deg.C.

2. Whip the egg whites with a pinch of salt and when holding shape, begin
to add the sugar a half cup at a time, until all is added and the mixture
is stiff and shiny. Fold in hazelnuts.

3. Make 2 X 23cm circles on baking paper and place on a baking sheet.
Spread the meringue evenly over the paper, within the circles. Bake in oven
for about 1 One fourth hours or until pale golden in colour and firm on the
surface. Remove and cool.

4. Slice strawberries, cover one meringue thickly with whipped cream and
strawberries, place the other meringue over and dust with icing sugar.

Converted by MC_Buster.

Per serving: 543 Calories (kcal); 44g Total Fat; (69% calories from fat);
30g Protein; 13g Carbohydrate; 0mg Cholesterol; 331mg Sodium Food
Exchanges: One half Grain(Starch); 3 One half Lean Meat; 0 Vegetable; 0 Fruit;
8 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.