Candied Morar Shoots

• Morar Shoots
• 1 dl pasteurized egg white
• Fine sugar
• Tablespoon of water

• Whisk the egg white with a tablespoon of water until frothy (so the egg white is no longer liquid).
• Dip the Morar Shoots one by one into the egg white.
• Let them drip off slightly.
• Then place the Morar Shoots in the sugar bowl and sprinkle sugar over them until the product is completely surrounded by sugar.
• Place the sugared Morar Shoots on a tray.
• Let them dry in a dryer for 2 hours (or in an oven at 50°C).
• Remove the sugared Morar Shoots from the dryer/oven after half an hour.
• Store in an airtight container until use.

• In patisserie, friandises, cocktails.

Recipe: Eric Miete