Ingredients
150 g Dansukker Granulated Sugar
½ g ground aniseed
2 g Dansukker Vanilla Sugar
Juice and grated zest of 1 untreated orange
50 g dark chocolate
Margarine and flour for the baking trays
Instructions
Whisk the egg whites until stiff. Add the sugar, aniseed, vanilla sugar and orange zest.
Using a teaspoon, put small mounds of the mixture on a baking sheet lined with greased and floured baking parchment. Bake at the centre of the oven at 175°C for approx. 20 minutes. Leave to cool on a wire rack.
Put the chocolate in a small plastic piping bag and place in a bowl of hot water until the chocolate is melted. Cut off the tip of the bag and pipe a little chocolate over each meringue.
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