Anise meringues

For 24 pieces
  • 2 protein (size M)
  • a few dashes of lemon juice
  • 100 g Sugar
  • 1 TL ground anise
  • red food coloring
  • 1- 2 EL small silver or gold-colored sugar pearls
  • baking paper
210 minutes
Beat egg white and lemon juice with the whisk of the hand mixer until stiff. Let the sugar trickle in slowly, beating until the sugar has dissolved and a shiny mass has formed.
Fold in anise. Fill half of the meringue into a piping bag with a star nozzle (10 mm Ø). Sprinkle small dots on a baking sheet lined with baking paper. Color the remaining meringue mass pink with the food coloring, then sprinkle onto the baking paper as described.
Sprinkle meringue dots with sugar pearls. Let dry in a preheated oven (electric stove: 100 ° C / convection: 75 ° C / gas: not suitable) for about 3-3 1/2 hours. With conventional heat, after about 30 minutes, place a wooden spoon between the oven and the oven door to allow moisture to escape.
1 piece approx:
  • 20 kcal
  • 80 kJ
  • 4 g carbohydrates


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