- 2 1/4 cups (300g) hazelnuts, soaked and drained
- 4 egg whites, room temperature
- 25 grams inulin
- 1 pinch salt
- 1 teaspoon SteSweet Reb-A
- 3/4 teaspoon vanilla extract
Put into a towel to rib off the skin.
Now chop the hazelnuts coarsely into smaller pieces.
Beat egg whites and salt together.
Add vanilla and SteSweet Reb-A, add hazelnuts.
Drop teaspoonful on a baking sheet and bake in a preheated oven at 180°C for 25 to 30 minutes.