Candy on a Stick


Ingredients:

100g Proteins

150g sugar

A little lemon juice

A little vanilla extract

Recipe:

Preheat oven to 100 degrees. Heat the bain marie the egg whites and sugar and stir non-stop with a whisk until the mass becomes watery and begins to foam off white. Transfer the blend to the mixer and begin to whisk the egg whites on high speed. After half a minute, stop the mixer, add the lemon juice and vanilla and continue till the texture is constant, white and shiny. Connect a pastry bag with a star nozzle to the bag. Place pop kix sticks or cardboard upon the mold with baking paper. Drip the meringue over each end of the sticks and sprinkle with candy. Place in the oven for about an hour on turbo mode and a half (depending on the oven and humidity). Leave outside the oven to cool off; then easily break up the baking paper. # If sticky kisses (usually in the winter) are sticky, you can place them back in the oven for another 15 minutes on 100° Turbo.

Patisserie shef: Or Ben Oliel: www.loopycookie.com Photography, and editing: AbstractZen.com Eyal Gamili Holtzeker

Production: www.Foo-Food.com

Concept: Eyal Gamili Holtzeker

Production & Styling: Shani Holtzeker

Drawer chest in video: Provence Design Rashfon www.provence-design.co.il

Mixer: Newpan www.newpan.co.il

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