Anise meringue strips

For 85 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 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 strips.
2.
Let dry in a 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.
1 portion approx:
  • 40 kcal
  • 160 kJ
  • 1 g protein
  • 1 g fat
  • 5 g carbohydrates

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