Flourless almond and star anise stars

Method

1. Remove the rack from the oven and set it to 150 °C (300 °F), fan setting.

2. In the Tupperware Speedy Chef, beat the egg whites to soft peaks, then work in the sugar, whisking until the meringue turns smooth and firm.

3. Set 50 g (1 3/4 oz) of this meringue aside in a small 300 ml bowl for the glaze.

4. Tip the rest into the Tupperware Mixing Bowl 3.5 l, add 200 g (2 cups) of the ground almonds and the spices, then bind with a silicone spatula into a soft but firm dough.

5. Roll the dough out on the Tupperware pastry sheet dusted with the remaining ground almonds. Fill the Tupperware Modulo rolling pin with cold water, set the guides to 6 mm and roll.

6. Cut out stars or other shapes with the cutters and lay them on the Tupperware silicone baking sheet, itself set on a cold oven rack.

7. Using the silicone brush, glaze the top of each cookie with the reserved meringue. Bake for 10 to 12 minutes, then wait until fully cool before lifting the cookies free.

OvenGluten-freeVegetarianeggs