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  • Roast the almonds and pistachios.

  • Put the water, caster sugar and glucose syrup in a saucepan, then start cooking the syrup.

  • Start cooking the invert sugar

  • When the invert sugar reaches 100°C, start beating the egg whites with the coconut sugar.

  • At 131°C, stop the cooking of the honey and pour over the whipped egg whites. Continue beating with a stand mixer.

  • When the sugar syrup reaches 143°C/145°C, pour over the egg whites.

  • Dry the mixture using the flat beater for 25 minutes.

  • Add the almonds and pistachios, place in a frame and leave to dry overnight.

  • Cut into 2 x 3 cm squares.

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