Chocolate stars with pink pepper

Name: Chocolate stars with pink pepper
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 325 g Icing sugar; 1 Protein (size M); 75 g Dark chocolate; 125 g ground hazelnuts; 125 g crushed almonds; 1 package Vanillin sugar; 2 TABLESPOONS Honey; 4 TABLESPOONS Cranberry juice; 7-10 Tbsp pink pepper; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

325 g Icing sugar
1 Protein (size M)
75 g Dark chocolate
125 g ground hazelnuts
125 g crushed almonds
1 package Vanillin sugar
2 TABLESPOONS Honey
4 TABLESPOONS Cranberry juice
7-10 Tbsp pink pepper
7-10 Tbsp Icing sugar
baking paper

Directions

1
Sift the icing sugar. Beat the egg whites with the whisk of the hand mixer until stiff, adding 125 g icing sugar by the spoonful. Whip until thick and creamy.
2
Roughly chop the chocolate and melt over a warm water bath. Stir nuts, almonds, vanillin sugar, honey and chocolate into the beaten egg white. Roll out dough between 2 layers of foil (cut open freezer bag) or on a work surface dusted with icing sugar to a thickness of approx. 0.5 cm.
3
Cut out stars (approx. 5 cm Ø) close together. Knead the rest of the dough, roll out and cut out.
4
Cut out approx. 45 stars and spread them on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) one after the other for 12-15 minutes.
5
Remove and let it cool down on a cake rack.
6
Stir 200 g icing sugar with cranberry juice until smooth. Spread the glaze on the stars and sprinkle with pink pepper.