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60minutes
Put granulated sugar and water in a frying pan and heat.
When the color changes, reduce the heat to low, add almonds and entangle.
Remove from heat, cool to room temperature, and chop finely.
Put egg whites in a bowl and whisk until fine bubbles are formed.
Put honey in a pan and heat over medium heat. When it boils, heat it for 20 seconds.
Add to 3 little by little and whisk until horns are formed.
生クリームを8～9分立てまで泡立て、4に加えて混ぜる。
アーモンドを加えて混ぜ合わせ、絞り袋に入れる。
クッキングシートを敷いた型に絞り、刻んだピスタチオをのせる。
冷凍庫で1晩冷やし固め、お好みの厚さに切り分けたら完成。
・ Honey should be heated to 115 ℃.
・ It is also recommended to use cookies or oreo instead of almonds.
・ You may squeeze the dough into a freezing glass.
・ When making caramel, be careful not to burn it too much.
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