Approximately 64 pieces

For Eischneemasse:
2 egg whites (size M)
* 160 g of finely granulated sugar
* 1 tablespoon lemon juice
* 1 pack Dr. Oetker Bourbon vanilla sugar
* 200 g peeled, acc. Almonds * 3 * 4 tablespoons sea buckthorn square wafers (10 x 16 cm)

Method:
beat the egg whites with electric mixer for Eischneemasse with whisk at the highest level of stiffness. The snow must be such that a knife cut remains visible. Gradually beat in the sugar and beat until the meringue stands out strongly.

lemon juice, vanilla sugar, almonds and gently stir in sea buckthorn berries on the lowest level.

Coat the wafers as thick as a finger with the Eischneemasse. The Oblates cuts about 10 hours, preferably overnight, allow to dry.

Preheat the oven. Top and bottom heat: 140 ° C, hot air: 120 ° C.

each wafer samples with a wet serrated knife first of all along, and then cut crosswise into 8 strips times, so that result from each wafer sections 16 small sections.

The slices on a baking sheet (covered with parchment paper) place. The baking tray in the preheated oven slide. The sea buckthorn-sections for 25-30 minutes longer to dry than bake.

The sea buckthorn-sections with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: Stir 2 tablespoons for decorating sea buckthorn berries smooth, pour into a freezer bag and cut a small tip. The slices before baking, sprinkle with sea buckthorn.

Seabuckthorn sections Recipe