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Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 26 mg cholesterol; 13 mg sodium. 31 mg potassium; 6 g carbohydrates; 0 g fiber; 4 g sugar; 3 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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