Candied Morar Shoots


  • Morar Shoots
  • 1 dl pasteurized egg white
  • Fine sugar
  • Tablespoon of water


  • Whisk the egg white with a tablespoon of water until frothy (so the egg white is no longer liquid).
  • Dip the Morar Shoots one by one into the egg white.
  • Let them drip off slightly.
  • Then place the Morar Shoots in the sugar bowl and sprinkle sugar over them until the product is completely surrounded by sugar.
  • Place the sugared Morar Shoots on a tray.
  • Let them dry in a dryer for 2 hours (or in an oven at 50°C).
  • Remove the sugared Morar Shoots from the dryer/oven after half an hour.
  • Store in an airtight container until use.


  • In patisserie, friandises, cocktails.

Recipe: Eric Miete

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