Carefully fold in the cooled hazelnuts with a large metal spoon and put the mixture into a piping bag fitted with a plain nozzle. Anything that could be was salted or fermented; even whole watermelons – which my region, Kherson, is famous for – would be packed into barrels with salt and left to ferment. Warm the milk in a pan with the vanilla seeds and half of the sugar until it begins to steam.
- Chop the second onion very finely and cook in a frying pan with the carrots in butter over a medium low heat until soft and slightly caramelised.
- Everything was, of course, seasonal, so the glut of summer would be carefully preserved for the winter.
- Gradually add the sugar while whisking until the meringue is glossy and stiff.