Anise meringue strips
- 4 protein (size M)
- 400 g Icing sugar
- 175 g finely ground almonds
- 1 TL aniseed powder
- 75 g whole milk couverture
- 15-20 g ground pistachios
- baking paper
120 minutes
light
- 1.
- Beat the egg whites until stiff. Gradually stir in the icing sugar. Fold in the almonds and aniseed. Fill the mixture in portions into a piping bag with a perforated nozzle and squirt on 2 baking sheets lined with baking paper 4-5 cm long.
- 2.
- Let dry in the preheated oven (electric stove: 100 ° C / gas: level 1) for 1 1 1/2 hours on low heat. Take out and let cool down. Roughly chop the couverture and melt it on a hot water bath.
- 3.
- Apply a brush stroke of couverture to each meringue strip. Sprinkle with pistachios and let dry.
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