Poppy Seed Orange Stars

Ingredients (yields ca 50):

For the meringues: For the decoration:
1 organic orange 1-2 organic oranges
3 egg whites 75 g sugar
180 g sugar 125 ml water
1 pinch of salt a bit of egg yolk
2 tbsp orange juice
150 g ground almonds
150 g ground poppy seeds

For the decoration

Wash the orange under hot water and use a vegetable peeler to remove the zest in wide stripes. If necessary, remove the white on the back of the slices by scraping it with a knife. Use a small cookie cutter (ca 1.5 cm diamter) to cut the peel in about 44-50 stripes. If you don’t have a cookie cutter that small, prepare a stencil (maybe using some thin plastic or so) and use a knife. In case the peel of 1 orange was not enough, repeat the steps with a second orange.

Bring 120 ml of water and the sugar to the boil in a sauce pan and let the stars simmer for about 15 minutes. Take off the heat and let rest for another hour. Take the stars out of the sirup and let them dry on a plate.

For the poppy seed meringues

Wash the orange under hot water and grate the zest finely. Blend egg whites, sugar and salt together and slowly warm it up maybe in a double boiler. Keep stirring until the sugar is resolved. Take care that the eggs don’t get to warm, they might become stiff! Beat the egg whites mixture until it becomes very stiff. Take 4 tbsp of the meringues aside for decoration. Add orange zest, orange juice, almonds, poppy seeds bit by bit to the meringues and gently fold in.(You can easily grind poppy seeds in a clean coffee grinder 🙂 )

Generously sprinkle a large kitchen board with flour and spread the poppy seed mixture evenly to about 4 mm height. Let rest in the fridge for about 30 minutes. Use a star shaped cookie cutter to cut out stars. If the mixture is still very moist, you may dip the cutter in some flour before cutting the cookies. Transfer the stars carefully to a baking sheet with baking parchment. If necessary, because the mixture is way to moist add some flour and carefully knead together. Preheat the oven to 100°C.

Use a piping bag to pipe the white meringues on the stars. In the original recipe, they made it look like flowers, however my meringues was already too runny, so I went for simple dots. Bake in the oven at 100°C for about 35 minutes. Brush the orange peel stars with a bit of egg yolk on the bottom and place them on the stars.


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