Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Lemon grater
Oven mitts
Pan
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Food processor
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Meringues
Empty the chickpeas into a sieve, retain 60 g of the aquafaba in the food processor bowl, set aside the chickpeas. Set the food processor to the highest setting and use the whisk attachment to beat the aquafaba with the salt for approx. 5 mins. until stiff. Gradually add the sugar, continue to beat until the mixture is very firm and glossy.
Shape
Using 2 tablespoons, place 8 mounds of the meringue mixture on a baking tray lined with baking paper. Using a teaspoon, start from the middle and spread the meringue outwards to create 5 points.
Bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
Chocolate
Break the chocolate into pieces, place in a thin-sided bowl, suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Decorate
Coat the meringue stars with the chocolate, grate the lemon zest, sprinkle on top with the pistachios, leave to dry.
| Shelf life: | Store (without the chocolate coating) in an airtight container for approx. 3 days. |
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