The wolf and the 7 hostages (Turkish honey "chalk")

Ingredients

Directions

1. 1

   Finely chop the pineapple. Boil up honey in a pot. Beat the egg whites with the whisk of the hand mixer until frothy, adding the hot honey in a thin stream. At the same time, mix sugar and 6 tbsp. water in a small pot and boil over medium heat. Continue beating the egg white sugar mixture. Watch the sugar and when it begins to turn soft brown, pour the sugar syrup (very hot!) in a thin stream into the egg white mixture, continuing to beat.

2. 2

   Fold hazelnuts, pistachios, chopped pineapple and 1 tbsp. grated coconut into the hot, white-foamed, firm egg white mixture with a dough scraper. Place two wafers on baking paper, spread the egg white mixture evenly on the wafers in 2 portions. Cover the egg whites with one wafer each and press down gently. Let Turkish honey dry over night

3. 3

   Cut Turkish honey with a sharp knife into 1.5 x 6 cm pieces (clean the knife in between). Roll the pieces of chalk in the remaining coconut flakes and let them dry for another 12 hours

4. 4

   The Turkish honey keeps in an airtight tin between parchment paper well 4 weeks

5. 5

   waiting time approx. 24 hours