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My wasp nests

updated

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Ingredients for 1 servings:

  • 4 egg whites
  • 250 g almonds with skin, whole kernels
  • 200 g sugar
  • 1 pinch of salt
  • 100 g powdered sugar
  • 100 g dark chocolate
  • 1 cup cake icing, dark chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

so crispy yet fluffy

Roughly chop the almonds and toast them in a pan with 100g of sugar. Spread them out on a baking sheet lined with baking paper and let them cool. Roughly chop the chocolate and set aside. Beat the egg whites with a pinch of salt until stiff peaks form, then add 100g of sugar and beat until glossy. Sift in the icing sugar. Fold in the cooled almonds and chocolate. Using 2 teaspoons, place walnut-sized portions onto a baking sheet lined with baking paper. Bake at 150°C (convection oven) for 15-20 minutes. Once cooled, dip halfway into the dark chocolate glaze. Makes 4 trays. Store in a freezer bag.

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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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