In the May 1979 issue of Bon Appetit magazine, there was a recipe for “new keg for Grace occasions”.
It was a two-nut (hazelnuts and one other) nut meringue made from nuts, sugar, and eight (8) egg whites, spread into a jelly roll pan, then quartered to make a sort of loaf.
The frosting was a buttercream contains the eight egg yolks, three sticks of butter, sugar, and vanilla, Kailua, and chocolate buttercreams. Heart attack that tastes good.
I’ve lost my copy of the recipe. I signed on to Bon Appétit’s “50,000 recipe” vault and can’t find it. I can’t find it online either.
Any assistance would be deeply appreciated.