Almond Meringue Sticks

Name: Almond Meringue Sticks
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 54
Ingredients: 2 Protein (size M); 1 TEASPOON fresh squeezed lemon juice; 1 package Vanillin sugar; 150 g extra fine sugar; 60 g crushed almonds; 75 g Milk and dark chocolate coating; 7-10 Tbsp Pistachio kernels or finely chopped pistachios; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 54

2 Protein (size M)
1 TEASPOON fresh squeezed lemon juice
1 package Vanillin sugar
150 g extra fine sugar
60 g crushed almonds
75 g Milk and dark chocolate coating
7-10 Tbsp Pistachio kernels or finely chopped pistachios
baking paper

Directions

1
Beat the egg whites and lemon juice with the whisk of the hand mixer until stiff, gradually adding vanillin sugar and sugar. Beat until the sugar is completely dissolved and the egg white mass is firm enough to cut.
2
Fold in the almonds. Pour meringue into a piping bag with a perforated spout. Spray onto two baking trays lined with baking paper approx. 4 cm long strips. Dry in the preheated oven (electric cooker: 150 °C/ gas: level 1) for about 20 minutes one after the other.
3
Remove from the oven and let it cool on a cake rack. In the meantime, roughly chop the chocolate coating and melt it in a hot water bath. Dip almost half of the meringue sticks into the couverture and let them dry on a cake rack.
4
Decorate as desired with halved or ground pistachios.