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!