Summary

Ingredients

• 4 egg whites
• 275 g powdered suar
• 1 pinch (s) salt
• 1 tablespoon lemon juice
• 10 g cornstarch
• 250 g date (s), pitted
• 200 g almond (s), peeled
• 50 g orane peel, (aranzini)
• 1 orange (s), untreated, remove the grated peel
• 10 ml orange liqueur
• 150 g couverture

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Instructions

1. Beat the egg white until frothy, then stir in the sugar and the pinch of salt while stirring and add the lemon juice. Beat until the mixture is thick and foamy.
2. Chop 100g of the dates, almonds and aranzini, mix with the orange peel and the orange liqueur and fold into the mixture.
3. Place small heaps with two teaspoons on the baking sheet lined with baking paper and slide into the oven preheated to 160 ° for about 15-20 minutes.
4. Dip the underside of the cooled biscuits into the melted couverture or brush them with it and decorate the top with the rest of the dates cut into narrow strips.