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Recipes Chocolate Busserl


The delicious snow on the meringue is made from espresso and grated chocolate

Ingredients (for about 50 pieces):

  • 3 egg whites
  • 250 g of powdered sugar
  • 1 teaspoon espresso powder (instant)
  • 100 g whole milk chocolate (chopped)
  • salt


  • 1 egg white
  • 50 g of grated coconut
  • about 30 macadamia nut kernels to decorate


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  1. Finely grind macadamia nuts and 2 tablespoons of sugar in the electric grinder. Then finely grate grated coconut, put both aside.
  2. Butter and remaining sugar approx.

    Stir creamy for 2 minutes. Mix in the flour, salt, nut mixture and ground grated coconut. To smooth

    Form the dough, press flat. Wrap in foil and allow to cool for about 1 hour.

  3. Roll out the dough in portions between sliced ​​freezer bags approx. 5 mm thick. Refrigerate. star

    Cut out (about 6 cm in size), put on a sheet of baking paper.

  4. Beat the egg whites lightly, brush the stars, sprinkle with grated coconut, put a halved nut in the middle. Bake in a hot oven (170 degrees, middle rack) for about 12 minutes.

PREPARATION TIME: about 1 hour

BAKING TIME: approx. 12 minutes

You want to shorten the baking time? Then play our biplane game with baked delicacies:

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