Little nuggets

Preheat oven to 150 degrees.

• Beat egg whites stiff in a grease-free bowl and gradually add 75 grams of sugar.
• Beat for 5 minutes.
• Mix the 100 grams of sugar with the ground hazelnuts and almonds.
• Carefully fold this mixture into the stiffly beaten egg whites.
• Put the serrated nozzle in the piping bag and then the whipped mixture in it.
• Pipe 12 circles of approximately 7 cm on a baking sheet lined with baking paper.
• Pipe long strips of the rest.
• Place the sheet in the preheated oven for 40 minutes.

• When they are done, you can feel this when they are hard on top, slide the circles off the paper immediately and let them cool.
• Crumble the long strips of nogatiene that you have just baked.

• Beat the whipped cream with 30 grams of sugar until stiff.
• Put the whipped cream in a piping bag and pipe a slightly smaller circle of whipped cream onto a baked meringue circle.
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• The other meringue on the flat side with a layer of whipped cream and dip in the nougatine crumbs.
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• Place this on the meringue sprayed with whipped cream. Gently press down a little.

Garnish with a small tuft of whipped cream and possibly a chocolate or chocolate shavings.

Then, if you have them at home, place the nougatine pastry in a paper box.

Your delicious pastry is ready!

Tip: make the pastries a few hours before you are going to eat them and put them in the fridge,

then the whipped cream will soak into the foam and it will be even tastier.

Tip: you can store the baked meringues for a few weeks in a well-sealed container.