Mint stars

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Finely chop the chocolate mint bars. Sift 250 g icing sugar into a bowl. Beat egg whites until stiff, then gradually add icing sugar while stirring. Add 1 tablespoon lemon juice and continue beating until the icing is smooth and shiny. Remove approx. 100 g and set aside. Add the almonds and lemon zest to the remaining beaten egg white and knead with the dough hooks of the hand mixer, knead in the mint chocolate. Finally, form a ball with hands dusted with icing sugar and let it rest for about 30 minutes.

2. 2

   Sprinkle a thin layer of sugar on the work surface. Roll out the mixture to a thickness of approx. 1 cm, spread a thin layer of beaten egg white on top, cut out stars with a star cutter (approx. 5 cm Ø), dipping the cutter repeatedly in water. Place stars on two baking trays lined with baking paper

3. 3

   Slightly scrape off the beaten egg white from the mixture left over from the cutting out, add to the remaining beaten egg white. Knead the remaining mass together and work it with the remaining beaten egg white. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) on the lower rack for 15-20 minutes, remove from oven. Let the mint stars cool down on the baking trays for approx. 1 hour

4. 4

   Wash the mint, dab carefully dry, pluck leaves from the stalk. Mix 1 tablespoon of sugar and mint leaves in the universal chopper. Mix 3 tbsp. icing sugar with 1/2 tbsp. lemon juice to a thick glaze, brush the stars with it and add 1 pinch of mint sugar each. Leave the cookies to dry for approx. 1 hour, pack them in an airtight tin

Nutrition Facts

KCAL
70 kcal

CARBS
8 g

FATS
3 g

PROTEINS
1 g