Aniseed meringue strips

Name: Aniseed meringue strips
Cook time: 2 h
Total time: 2 h
Yield: 85
Ingredients: 4 Protein (size M); 400 g Icing sugar; 175 g finely ground almonds; 1 TEASPOON Aniseed powder; 75 g Whole milk couverture; 15-20 g ground pistachios; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 85

4 Protein (size M)
400 g Icing sugar
175 g finely ground almonds
1 TEASPOON Aniseed powder
75 g Whole milk couverture
15-20 g ground pistachios
baking paper

Directions

1
Beat egg whites until stiff. Gradually stir in icing sugar. Fold in almonds and aniseed. Pour the mixture in portions into a piping bag with perforated spout and spray 4-5 cm long strips onto 2 baking trays lined with baking paper.
2
Dry in the preheated oven (electric cooker: 100 °C/ gas: level 1) for 1-1 1/2 hours at low heat. Take out and let cool down. Coarsely chop the couverture and melt it in a hot water bath.
3
Apply a brush stroke of couverture to each meringue strip. Sprinkle with pistachios and allow to dry.