Anise and meringue croissants with almonds
- 2 protein (size M)
- 1 TL lemon juice
- 1 Pinch Salt
- 1 packet vanillin sugar
- 1 25 g Sugar
- 100 g ground almonds
- 2 TL ground anise
- baking paper
45 minutes
light
- 1.
- Beat the egg white and lemon juice with the whisk of the hand mixer until stiff. Gradually pour in the salt, vanilla sugar and sugar. Beat until the sugar has dissolved and the mixture is shiny. Mix 80 g of ground almonds with aniseed, fold in. Fill the protein mass into a piping bag with a perforated nozzle. Sprinkle croissants on two baking sheets lined with baking paper. Sprinkle with 20 g of almonds. Bake tray by tray in a preheated oven (electric stove: 150 ° C / convection: not suitable / gas: level 1) for about 15 minutes. Let cool down
1 piece approx:
- 30 kcal
- 120 kJ
- 1 g protein
- 1 g fat
- 3 g carbohydrates
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