Meringue cookies with pecan croquant

1 . Stage

Whip the cooled whites into a foam with a few drops of lemon juice. Continuing to whisk, add the fine sugar and vanilla sugar. Beat until a thick, glossy mass that holds its shape well and does not fall out of the pan when you turn it.

2 . Stage

Turn the oven up to 120 degrees. Drop the egg whites onto a baking tray lined with baking paper in the form of sticks. Bake for 1 hour. Cool the meringue first in an oven that is slightly ajar and then at room temperature.

3 . Stage

Heat nuts and brown sugar in a pan over low heat until the sugar turns to caramel

4 . Stage

It is not necessary to stir, you can only rock the pan slightly, so that the caramel evenly enveloped the nuts.

5 . Stage

Put the ready mass on a sheet of parchment and flatten it. Let it harden. You can put it in the refrigerator to speed up the process.

6 . Stage

Chop the solidified mass with a knife.

7 . Stage

Melt the chocolate, pour it into a parchment cornet, and decorate the cooled meringue with chocolate strips.

8 . Stage

We sprinkle the crocant right away, trying to get the nuts on top of the chocolate that hasn't yet frozen.

9 . Stage

Let the chocolate harden. The treat is ready!