Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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.

Nutrition Facts

111 calories; fat 10g; cholesterol 26mg; saturated fat 5g; carbohydrates 6g; mono fat 4g; poly fat 1g; sugars 4g; protein 3g; vitamin a 145.8IU; folate 4mcg; sodium 13mg; potassium 31mg; calcium 10.1mg; iron 0.2mg.