150g Egg Whites, 50g Sugar, 135g Icing sugar, 90g Almond Powder, 50g Hazelnut Powder
Mix egg white and sugar until pick. Sieve icing sugar and mix with almond powder and hazelnut powder.
Add powder mixtures to egg whites sugar foam.
Pipe in a tray and bake for 20min at 165C
300g CSM Pistachio croquant
Modify the temperature