Anise sticks

For 80 pieces
  • 4 fresh egg white (size M), 1 pr . Salt
  • 400 g Icing sugar
  • 175 g acc. Almonds (skinless)
  • 1 TL ground anise
  • 75 g whole milk couverture
  • 25 g chopped or
  • ground pistachios
  • baking paper
135 minutes
light
1.
Line 2 baking sheets with baking paper. Beat egg whites and salt until stiff. Gradually beat in the powdered sugar. Fold in the almonds and aniseed. Fill a piping bag with a large perforated nozzle and spray 4-5 cm long strips onto the trays
2.
Put both trays in the preheated oven (electric stove: 100 ° C / convection : 75 ° C) on the 2nd and 4th rails to dry for 1-1 1/2 hours (gas: see manufacturer's information), changing the sheets every 30 minutes. Let cool down
3.
Roughly chop the chocolate coating. Melt in a hot water bath. Spread some couverture on each aniseed stick. Sprinkle with pistachios and allow to dry
1 piece approx:
  • 30 kcal
  • 120 kJ
  • 1 g protein
  • 1 g fat
  • 5 g carbohydrates

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