Approximately 50 pieces

To prepare:
150 g acc. Hazelnuts
* 100g plain chocolate (minimum 50% cocoa content)

For Eischneemasse:
3 egg whites (M size)
* 120g caster sugar
* 1 package Dr. Oetker Bourbon vanilla sugar

Method:
to prepare the hazelnuts in a frying pan while turning golden brown and place on a plate. Finely grate the chocolate.

Preheat the oven. Top and bottom heat: about 140 ° C, hot air: about 120 ° C.

beat egg whites with electric mixer for Eischneemasse with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Little by little icing sugar with vanilla sugar and beat to beat until the meringue stands out strongly. The prepared hazelnuts and carefully fold in the chocolate.

The Eischneemasse with 2 teaspoons into walnut-sized dough on baking sheets (greased, lined with baking paper) set. This leave enough distance between the Eischneehäufchen.

the baking sheets in succession move (along with hot air) in the preheated oven. The Busserl bake 25-30 minutes per baking sheet.

The Busserl with the baking paper from the baking sheets to cool on cake racks and take leave.

Busserl Recipe