Seagull droppings or wasp nests are great to make if you have egg whites to spare. Seagull droppings taste good with coffee, but are also good as an accompaniment to dessert, e.g. ice cream.
3 egg whites
200 g sugar
2 teaspoons vanilla sugar
200 g cooking chocolate
200 g almonds
Beat the egg whites stiff. Add vanilla sugar and sugar little by little while whisking vigorously. Whisk until you get a thick and smooth meringue. Roughly chop almonds and cooking chocolate. Carefully turn the almonds and chocolate into the meringue.
Use two teaspoons and place small tops of seagull droppings on a baking tray lined with baking paper. Bake the cakes in the middle of the oven at 180 degrees for approx. 10 minutes Allow the cakes to cool completely on the tray before carefully transferring them to a wire rack with a spatula.
Store seagull droppings in a cake box with food paper between the layers.
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