👨‍🍳 Instruktioner

1. 1

   Ensure your mixing bowl and whisk are impeccably clean and dry. Separate egg whites from yolks carefully.

   💡 Proffstips: Any trace of yolk or fat can prevent the whites from whipping properly.
2. 2

   In a clean bowl, whip the egg whites with cream of tartar until soft peaks form.

   ⏱️ 3-5 minutes
3. 3

   Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip the egg whites. Whip until stiff, glossy peaks form and the sugar is completely dissolved.

   💡 Proffstips: Test by rubbing a little meringue between your fingers; it should feel smooth, not gritty.
4. 4

   Gently fold in the anise extract until just combined.

   💡 Proffstips: Be careful not to overmix, as this can deflate the meringue.
5. 5

   Spoon mounds of the meringue onto a parchment-lined baking sheet. You can also pipe them for a neater appearance.

6. 6

   Bake in a preheated oven at 100°C (212°F) for about 1 hour, or until the meringues are dry to the touch and lift easily from the parchment paper. They should be crisp on the outside and slightly chewy on the inside.

   ⏱️ 60 minutes

   💡 Proffstips: A low oven temperature is key to drying out the meringues without browning them.
7. 7

   Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

   ⏱️ 1-2 hours
8. 8

   Once cooled, lightly dust with powdered sugar before serving.