Anise meringue croissants with almonds

Name: Anise meringue croissants with almonds
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 2 Protein (size M); 1 TEASPOON Lemon juice; 1 pinch Salt; 1 package Vanillin sugar; 125 g Sugar; 100 g crushed almonds; 2 TEASPOONS ground aniseed; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

2 Protein (size M)
1 TEASPOON Lemon juice
1 pinch Salt
1 package Vanillin sugar
125 g Sugar
100 g crushed almonds
2 TEASPOONS ground aniseed
baking paper

Directions

1
Beat the egg whites and lemon juice with the whisks of the hand mixer until stiff. Gradually add salt, vanillin sugar and sugar. Beat until the sugar has dissolved and the mixture is shiny. Mix 80 g ground almonds with aniseed and fold in. Pour the egg white mixture into a piping bag with a perforated spout.
2
Spray croissants onto two baking trays lined with baking paper. Sprinkle with 20 g almonds. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: not suitable/ gas: level 1) for approx. 15 minutes. Let them cool down