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🍽️ Crunchy Chocolate Tongues

2530 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 100 g Sugar
• 1 packet Bourbon vanilla sugar
• 100 g wheat flour
• 60 g cornstarch (e.g. Mondamin)
• 2 tsp baking powder (level)
• 250 g dark chocolate coating
• 2 tbsp pistachio kernels (finely chopped)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Beat the eggs, sugar, and vanilla sugar with an electric hand mixer on the highest speed for 1 minute until the mixture is white and creamy.
3. 3. Mix the flour with the cornstarch and the baking powder.
4. 4. Sift the flour mixture over the egg cream.
5. 5. Stir the dry ingredients in briefly on the lowest speed until just incorporated.
6. 6. Fill the batter into a piping bag fitted with a star tip.
7. 7. Pipe small, tongue-shaped cookies onto a baking sheet lined with baking paper.
8. 8. Bake the cookies in the preheated oven for 10 minutes.
9. 9. Allow the cookies to cool down completely.
10. 10. Melt the coating chocolate in a double boiler.
11. 11. Dip half of each cookie into the melted chocolate.
12. 12. Place the cookies on a wire rack.
13. 13. Immediately sprinkle the wet chocolate with pistachios.
14. 14. Allow the chocolate to harden.

Nutrition per serving

• kcal: 2530
• Protein: 72 g · Fett/Fat: 65 g · Carbs: 408 g