Put the eggs, sugar, the anise and the oil in a large bowl. Add flour (little by little) and knead with hands until a homogeneous mass.
Take portions of the size of a plum and, on the table lightly wiped oil, get some strips. To form the doughnuts, join them at the ends. Place on baking paper and place them in the oven (warmed) at 165 ° C during 20 minutes. Cool.
Beat the egg whites with electric mixer of rods and incorporates sugar, stirring constantly. Add anise and keep beating until you get a thick meringue.
Baste on the one hand and leave them to dry. Place them in a bowl if you want, You can decorate the fountain with a bunch of currants and mint leaves.
Egg whites are best assembled at room temperature and added a few drops of lemon juice or a pinch of coarse salt. The bowl and whisk should be well clean and dry.
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