John Myers
Ingredients for 1 servings:
- 4 egg whites
- 250 g sugar
- 1 packet of vanilla sugar
- 1 bottle of rum flavoring, small
- ½ tsp cinnamon
- 100 g almond(s) (flakes), chopped
- 100 g nuts, ground
- 200 g date(s), candied, pitted, very finely chopped
- 4 tbsp cornstarch, slightly heaped
- 2 packs of wafers, 4 cm diameter
- 2 packs of cake icing (chocolate)
Instructions
Working time approx. 55 minutes; Total time approx. 55 minutes
for protein utilization
Line two baking sheets with wafers, leaving some space between them. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and vanilla sugar. Add the rum flavoring and cinnamon and mix in. Pour the remaining ingredients onto the beaten egg whites and gently fold in. Fill a piping bag with the mixture and pipe a small hazelnut-sized heap onto the center of each wafer. Place a second wafer on top. Bake in a preheated oven at 130°C for about 20-25 minutes. They are ready when they are dry on the outside but still slightly soft on the inside. Allow to cool and dip twice in chocolate glaze until they look like the photo. Place on baking paper to dry. This quantity makes about 60 dates. Tip: I put my pitted dates through the meat grinder, which makes them particularly finely chopped. If they are too coarse, you won’t be able to process the mixture with the piping bag. I also take some of the beaten egg whites and mix them with my sliced dates, so they’re easier to fold in.
Facebook Comments