Biscuit Noisette
Submitted by casey1033
French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that’s a pastry chef’s secret weapon.
YIELD
12 servingsPREP
20 minCOOK
5 minREADY
25 minThis is the kind of recipe that separates home bakers from pastry nerds, and it’s simpler than it looks.
Biscuit noisette is a classic French technique: whipped egg whites folded with ground hazelnuts and just a whisper of flour, then baked at high heat for only five minutes.
The result is a thin, airy, intensely nutty layer that works as the foundation for layered cakes, mousse desserts, or plated restaurant desserts.
On its own, it’s light and fragrant with a delicate chew.
Paired with chocolate ganache or coffee buttercream, it becomes something truly special.
Chef Tips
- Grind the hazelnuts as fine as possible. Coarse chunks will sink and make the biscuit heavy.
- Fold the egg whites in gently. You want to keep as much air as possible, which is what gives this its lift.
- The high oven temperature is intentional. It sets the structure quickly while keeping the interior soft.
- Rotate the pan often during the short bake to avoid hot spots that cause uneven browning.
- Cool completely before attempting to peel off the parchment or it will stick and tear.
Ingredients
Directions
Put the egg whites into a blender with salt and lemon juice.
Add 1 ounce of sugar to the egg whites while blending.
In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts.
Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.
Butter the bottom of a baking sheet, cover with buttered parchment paper.
Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often.
When cooked, cool in the refrigerator.
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