GRANDMA'S PARIS STICKS
These nutty walnut sticks with lemon meringue on top are crunchy yet gooey inside. Real European Christmas treat.
Servings: 40 sticks
Ingredients
Dough for Paris sticks
- 125 g ground almonds
- 125 g ground walnuts
- 250 g fine sugar
- 1 large egg
- 1 large egg yolk
- 1 pkg vanilla sugar 9g
- 50 g all-purpose flour
Meringue topping
- 1 large egg white
- 140 g confectioner sugar
- 1 package vanilla sugar Dr. Oetker
- 1 small lemon for zest
Instructions
- In a medium bowl of a standing mixer, with paddle attachment, combine all ingredients for the dough. Mix until the dough comes together in a ball. Place the dough on a clean, flour-dusted working surface and kneed it a few times until its pliable. Shape a ball, cover in plastic wrap and let chill in refrigerator for 2 hours.
- Preheat oven to 150 C /302 F, middle rack. On a clean surface, dusted with flour, roll the dough in a rectangular shape. The dough should be about 4 mm thick.
- In another clean bowl of a standing mixer, with whip attachment, add the egg white and star mixing on a medium low speed until it's foamy. Then add confectioner sugar, vanilla sugar and zest from one lemon. Mix until stiff peaks. Make sure your meringue is not runny, if necessary, add more confectioner sugar.
- With a large spatula, spread the lemon meringue over the dough. With a pizza wheel, cut out stripes wide about 2 cm- 3 cm (1/2 -inch). With a help of knife or spatula, move each stick onto the baking sheet, covered with parchment paper. Bake for 15-20 minutes.