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Fine pineapple confectionery

updated

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Ingredients for 1 servings:

  • 2 egg whites
  • 250 g sugar
  • 375 g almond(s), ground
  • 3 slice(s) pineapple , (can)
  • 1 tbsp pineapple juice
  • 1 packet of vanilla sugar
  • 1 tsp lemon peel, grated
  • 200 g cake icing, chocolate or sugar glaze
  • 1 pack of wafers, 3 cm diameter

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the egg whites until stiff, then beat in the sugar. Carefully fold in the almonds. Finely chop the pineapple slices. Add to the almond mixture along with the pineapple juice, vanilla sugar, and lemon zest and fold in. Cover and refrigerate for 2 hours. (Important!) Then spread the mixture onto round baking sheets and place them on a baking tray lined with baking paper. Let dry for 15-20 minutes in an oven preheated to 140-150°C. Cover with chocolate or sugar glaze.

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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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Fine pineapple confectionery