success in failure

Jeg var for nylig hjemme hos min veninde Julie, hvor vi lavede en rigtig hyggeaften. Og når der er hyggeaften skal man selvfølgelig bage noget! Vi havde tænkt os at bage kanelstjerner og efter vi havde købt hasselnødder gik vi i gang.... Altså, ind til det gik galt. Efter lidt undersøgning fandt vi ud af at den opskrift vi havde glemte at nævne at det 1) skulle være flormelis og 2) at man skulle male nødderne til det blev til mel. Resultatet blev de her marengs/nødde agtige ting der smagte enormt godt og lidt af brændte mandler/hasselnødder. Jeg tog nogle med hjem og min mor elskede dem også, så her kommer opskriften på vores.... nødde marengs? 

I opskriften står der man skal bruge både mandler og hasselnødder, men jeg er ret sikker på de ville være lige så gode hvis du kun brugte en slags nødder. Vi havde flere hasselnødder end mandler, men jeg tror jeg ville syntes bedre om dem med mandler.

I was recently visiting a friend and we decided to bake some treats. Originally these were meant to be cinnamon stars, but we kind of... failed. After a bit of research we found out that the recipe we had forgot to mention that 1) it had to be powdered sugar and 2) you had to grind the nuts until they were flour. This resulted in these meringue/nut things that were absolutely delicious. I took some with me home and my mom loved them too, so here's a recipe to our.... nut meringues?

The recipe calls for almonds & hazelnuts, but I'm sure it would taste just as good with just one of these. In our case we had more hazelnuts, but I think I'd like them better with almonds.

2 egg whites

175 g almonds

175 g hazelnuts

175 g sugar

2 teaspoon cinnamon

1) Beat the egg whites until stiff

2) Add sugar while stirring

3) Grind the nuts (We chopped them up in tiny bits with a knife)

4) Add cinnamon to the nuts

5) Add the nuts/cinnamon to the mixture while you keep stirring

6) Take the mixture and roll it in small balls and put that on a baking tray. This part is very messy, and it helps to roll the "dough" in powdered sugar (flormelis) to prevent it from sticking to your fingers.

7) Bake at 170 degrees for about 10 minutes (check regularly, they should be flatter and golden/brown)

Tadaaaa!