Recipe for 4 people
gluten free | vegetarian
Ingredients :
- 2 egg whites
- 80 g of almond powder
- 130 g icing sugar
- 30 g caster sugar
- A knife tip of powdered black food coloring
- 150 g white chocolate
- 50 g butter
- 15 cl of fresh cream
- 3 CC of Antésite Licorice Mint
Recipe instructions:
- Prepare the ganache. Boil the cream then add the chocolate pieces, then the butter and the Antésite. Mix to obtain a very smooth ganache. Refrigerate for 1 hour.
- Mix the icing sugar and the almond powder, sieve using a fine sieve and set aside.
- Beat the egg whites until stiff and tighten with the sugar. Add the food coloring and beat again. Then pour the icing sugar/almond powder mixture 4 or 5 times onto the meringue. Mix gently to incorporate the powders. The dough is ready when it forms a ribbon and has a smooth and shiny appearance. Pour it into the smooth piping bag. Arrange small regular piles in a staggered pattern on a sheet of baking paper, sprinkle with violet-flavored sugar (optional). Leave to crust for at least 40 minutes in a dry place.
- Once the crusting time is complete, preheat the oven to 150° and place in the bottom of the oven for 10 minutes with the door closed, then 3 minutes with the door ajar. Once cooking is complete, remove the shells and wait until they are cold to remove them.
- Using a small spoon, fill the shells with chocolate ganache and stick them together 2 by 2. Arrange in a serving dish and set aside in the fridge. Serve the next day.
