Angel tongues

For 50 pieces
  • 2 protein (size M)
  • 100 g Sugar
  • 100 g peeled, ground almonds
  • grated zest of 1/4 untreated lemon
  • 75 g Dark chocolate couverture
  • baking paper
90 minutes
lightly
1.
Beat the egg whites very stiffly with the whisk of the hand mixer, then sprinkle in the sugar to let. Fold in the almonds and lemon zest. Pour the macaroon mixture into a piping bag with a perforated nozzle (approx. 1 cm Ø), line 2 baking trays with baking paper
2.
Squirt tongues (4–5 cm length). Bake the trays one after the other in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for 20–25 minutes. Let the macaroons cool on the baking tray for about 30 minutes, then remove them from the paper
3.
Roughly chop the couverture, melt over a warm water bath, let cool for about 10 minutes. Dip each cookie from both sides in couverture and place on baking paper. Approx. Leave to dry for 30 minutes, pack in an airtight jar
4.
Waiting time approx. 1 hour
1 piece approx:
  • 30 kcal
  • 120 kJ
  • 1 g protein
  • 2 g fat
  • 3 g carbohydrates

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