Anisbaisers

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Beat the egg whites and lemon juice with the whisks of the hand mixer until stiff. Slowly pour in the sugar and continue beating until the sugar has dissolved and a shiny mass has formed.

2. 2

   Fold in aniseed. Pour half of the meringue mixture into a piping bag with star-shaped spout (10 mm Ø). Spray small dots onto a baking tray covered with baking paper. Colour the rest of the meringue pink with food colouring, then spray onto the baking paper as described.

3. 3

   Sprinkle meringue with sugar pearls. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for about 3-3 1/2 hours. After about 30 minutes at conventional heat, clamp a wooden spoon between the oven and the oven door to allow moisture to escape.