Meringue with marzipan

Name: Meringue with marzipan
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 6 small marzipan bars with dark chocolate (12 g each); 2 Protein (size M); 1 pinch Salt; 100 g Sugar; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

6 small marzipan bars with dark chocolate (12 g each)
2 Protein (size M)
1 pinch Salt
100 g Sugar
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Cut the marzipan into about 24 pieces. Beat the egg white with the whisk of the hand mixer until stiff, adding salt and sugar. Pour the mixture into a piping bag with a large perforated spout. Line 1-2 baking trays with baking paper. Spray approx. 24 small flat spots.
2
Put a piece of marzipan on each one. Spray the remaining meringue as tuff onto the marzipan. Dry in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 2 hours. Keeps for several weeks if packed airtight