Orange Grass Buttons
Photo by Andreas Thumm
Recommended amount of grass: 7g; makes 140 pieces, 0.05g per piece
7 oz | butter |
0.245 oz | finely chopped grass |
5.25 oz | sugar |
juice and peels from 2 organic oranges, or orange zest | |
| 6 | egg-whites |
| 2 | pinches of salt |
7 oz | sifted flour |
Glaze:
5.25 oz | sifted powdered sugar |
4 tablespoons | orange juice, grated orange peel, finely chopped grass, or grated pistachios for garnishing |
Melt 50g of butter and briefly braise the grass into it at a low temperature. Combine it with the rest of the butter. Stir the grass butter with 50g of sugar until it is foamy, then mix in the orange juice.
Beat the egg-whites stiff with the rest of the sugar (100g) and the salt. (You can use the left over egg yolks when preparing the recipe "Lemon Grass Sticks.)
Mix the flour and the orange peel. Add it to the butter bit by bit. Then carefully stir in a bit of the stiff egg-whites, followed by the rest.
Preheat the oven to 150 degrees Celsius.
From a piping bag with a large spout, squeeze out walnut sized buttons of the mixture onto baking paper laid out on a baking sheet. The buttons will spread out flat, so leave enough space between them. Bake the buttons on the middle rack of the preheated oven for 10-12 minutes.
Tip: For people with a sweet tooth, you can glaze the buttons. Just stir the powdered sugar in with the orange juice and brush the buttons with it. Grated pistachios provide a matching colour for garnishing.
