tongues of angels

Name: tongues of angels
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 2 Protein (size M); 100 g Sugar; 100 g shelled, ground almonds; 7-10 Tbsp grated rind of 1/4 untreated lemon; 75 g Dark chocolate coating; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

2 Protein (size M)
100 g Sugar
100 g shelled, ground almonds
7-10 Tbsp grated rind of 1/4 untreated lemon
75 g Dark chocolate coating
baking paper

Directions

1
Beat the egg whites with the whisk of the hand mixer until very stiff, then add the sugar. Fold in almonds and lemon zest. Fill the macaroon mixture into a piping bag with perforated spout (approx. 1 cm Ø), line 2 baking trays with baking paper
2
Spray tongues (4-5 cm length). Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 20-25 minutes. Let the macaroons on the tray cool down for about 30 minutes, then remove them from the paper
3
Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Dip each cookie from both sides in couverture and place on baking paper. Leave to dry for approx. 30 minutes, pack in an airtight tin
4
Waiting time approx. 1 hour