Ugly but Good

Whip the egg whites until stiff, gradually adding the sugar and then the vanilla seeds. Continue to whip until the mixture is compact.

Chop the hazelnuts and add them to the mixture, gently mixing with a spatula.

Transfer the mixture to a pot and cook over low heat for 15-20 minutes, stirring often but gently.

Distribute the mixture on a baking tray lined with parchment paper in small heaps.

Bake in a static oven at 130°C for about 35 minutes.

Take your Ugly but Good out of the oven and let them cool.

Prepare the icing by whipping 30 g of egg white with a few drops of lemon juice. When the egg white is well whipped, gradually add the sifted sugar.

Continue to work the icing with the whisk until the powdered sugar is completely amalgamated.

Now divide the icing into 3 bowls and add the different food colorings, black in the first and red in the second.