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1/4
cup pasteurized egg whites
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1/4
cup water
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1/2
cup granulated sugar
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1
cup whipping cream
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1
8 ounce carton mascarpone cheese
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2
tablespoons Frangelico or other hazelnut liqueur, optional
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1/2
cup toasted, peeled, and ground hazelnuts
1. In mixing bowl beat egg whites until soft peaks form (tips curl over when beaters are lifted). In small saucepan combine water and sugar; cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Clip a candy thermometer to side of pan. Cook at a steady boil over medium heat until mixture reaches 240 degrees F (about 5 minutes).
2. Beat egg whites on high speed, slowly pouring in the hot sugar mixture (pour against side of bowl, not the beaters). When all of sugar mixture is added, continue beating 5 minutes more to cool mixture.
3. In a large bowl whisk together whipping cream and mascarpone; whisk in the liqueur and 1/3 cup of the hazelnuts. Whisk in cooled egg whites. Sprinkle with remaining hazelnuts. Serve with Pumpkin Pie. Makes 10 servings.
- Servings Per Recipe 10,
- Calories 111,
- Protein (gm) 3,
- Carbohydrate (gm) 6,
- Fat, total (gm) 10,
- Cholesterol (mg) 26,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 4,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 13,
- Potassium (mg) 31,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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