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Anise meringue croissants by Sarah

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Ingredients for 1 servings:

  • 2 egg whites
  • 1 tsp lemon juice
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 125 g sugar
  • 100 g almond(s), ground
  • 2 tsp anise, ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat the egg whites and lemon juice with the whisk attachment of a hand mixer until stiff peaks form. Gradually add the salt, vanilla sugar, and sugar. Beat until the sugar has dissolved and the mixture is glossy. Mix 80g of ground almonds with the aniseed and fold in. Transfer the egg white mixture to a piping bag fitted with a perforated nozzle. Pipe crescents onto two baking sheets lined with baking paper. Sprinkle with the remaining 20g of ground almonds. Place the sheets one after the other in the preheated oven (electric oven: 150°C) and bake for approx. 15 minutes. Allow to cool completely on a wire rack.

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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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Anise meringue croissants by Sarah