Translated into English, bruti ma buoni means "ugly but good". These little Italian meringue cookies are fun to make and even more fun to eat.The method for making these cookies is quite different from drop cookies. The steps aren't hard, but do require some patience as consistency and texture are important in achieving a perfect end result.
First, egg whites are whisked with sugar until opaque and then beaten until cool and glossy. The batter looks really beautiful, like liquid satin. Afterwards, some flour and chocolate are folded in and dropped onto cookie sheets to bake for about 25 minutes.
When the cookies come out of the oven they look like golden puffs. The meringue is crunchy yet soft and the cookies are hollow. They are perfectly sweet and would pair beautifully with a strong espresso or frothy latte.
Recipe: Brutti ma Buoni
8 comments:
Crunchy yet soft is a perfect combo if you ask me. I bet these are so light and sweet.
Ari (Baking and Books)
No way those are ugly! They look to be quite tasty as well.
I've never been a huge fan of meringues but I also think they look quite nice.
these look delicious! i am thinking about baking them and was wondering how many toblerone bars you used. (say 1 toblerone = 100 grams). Thanks so much.
I used one mini Toblerone bar which was about 1 cup chopped up. The recipe calls for 2 cups so you may need 2 1/2 bars. Hope this helps!
in the picture they appear frosted. Recipe says to sprinkle with icing sugar. ??
Auntdot - No the cookies aren't frosted. They come out all shiny after you bake them, like meringue. The dusting with icing sugar is optional, you can do it if you like, :)
I took these out of the oven 1/2 hour ago and just ate the first one. They are incredible! I had a lot of milk chocolate left over from a huge Easter egg and used that. I am so glad to have found this recipe. By the way, my beating time was almost double before the thickening happened.....well worth it!
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