Esterházy Batter
Ingredients
Ingredients for Schnitten (12x18in (30×45 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.
