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.
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.
Apply a brush stroke of couverture to each meringue strip. Sprinkle with pistachios and allow to dry.