Sweet Bones

For sweet bones preheat the oven to 180 degrees. Beat egg whites with sugar and salt until stiff. Mix almond powder and powdered sugar together.

Halve the vanilla bean and scrape out the pulp, then add to the flour. Then carefully fold the almond flour into the stiffly beaten egg whites and fold in the flour with the vanilla pulp.

Pour the beating into a piping bag with a smooth nozzle. Line a baking tray with baking paper. Then pipe the bones onto the baking paper using the piping bag and sprinkle with almond flakes.

Then place in the preheated oven for about 15 minutes and bake. Afterwards let them cool down.

For the cream, cut the vanilla bean in half and scrape out the pulp. Heat the milk in a saucepan and add the vanilla pulp. Add half of the sugar and bring to a boil.

Add the egg yolks, mix well with the remaining sugar, then add the flour. Bring to a boil, stirring constantly. Then cover with plastic wrap and let cool.

For the buttercream, cream the butter and confectioners’ sugar until fluffy. Then mix in the cooled previous cream. Pour the cream into a piping bag with a star nozzle and fill half of the bones on the smooth side with it.

Place the remaining halves on top and gently press down. Heat the chocolate icing in a water bath until the chocolate is liquid.

Carefully dip the end pieces of the sweet bones. Sprinkle with almond leaves.

Preparation Tip:

The sweet bones can be filled with any other cream.

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