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Esterházy Batter

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Ingredients

Ingredients for Schnitten (12x18in (30x45 cm)) or for 2 Tortes (10in (26 cm) diameter)

  • About 22 660 g Egg whites
  • 3 cups 660 g Granulated sugar
  • 23 oz 660 g Hazelnuts, finely ground
  • 1 tbsp 15 g Vanilla sugar

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold in the ground hazelnuts and the vanilla sugar.
  • Line a baking sheet or torte form with parchment paper and spread the batter out 5mm thick.
  • Watch closely while baking until golden brown.
  • Repeat until you have used up all the batter.
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Course; Basic recipe / Dessert
Cuisine; Austria / European