Spritz (Pierre Hermé)

Spritz are traditional Alsatian biscuits that can be found in stores in France and Germany today. They are usually made in the shape of the letter S, although they are not uncommon in the shape of sticks or circles. It gives the egg whites a special softness, and if you dip them lightly in chocolate, you will hardly stop at one when tasting. The author of the recipe is the great French confectioner Pierre Hermé.

Preparation steps

Whisk the butter with a mixer until creamy.
Add sugar, salt, egg whites, and continue to stir.
Stir in the flour with a spatula until a uniform mixture is obtained.
Shake into a pastry bag with a large star-shaped extension. Draw the desired shapes on the baking paper. Bake for 12-15 minutes at 170 degrees. Supervise baking, biscuits should remain white.
When cool, dip them in melted chocolate if desired, sprinkle with chopped hazelnuts or coconut.

Serving

It is possible to keep them in a hermetically sealed box for several days.

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