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Ciperine's wasp nests

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Ingredients for 1 servings:

  • 500 g almond sticks
  • 250 g block chocolate, not too finely chopped
  • 200 g sugar for caramelizing
  • 6 egg whites
  • 200 g sugar
  • 2 pinches of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Roast the almonds with 200g of sugar in a wide saucepan until golden yellow and caramelized, stirring continuously. Allow to cool. Stir in the chocolate. Beat the egg whites with the salt until stiff peaks form, then drizzle in 200g of sugar and stir until thick and creamy. Fold the egg whites well into the almond mixture and chill for 15 minutes. Using 2 teaspoons, place small heaps of the almond mixture on a baking sheet lined with baking paper, not too close together. Bake in the oven at 160°C for about 25 minutes. Allow to cool and then transfer to a tin. They bake very well in a fan-assisted oven on several levels.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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