Ingredients:
8-12 egg yolks (leftover from Angel Food cake recipe)
1/2 cup water
200g sugar
1 stick cinnamon
1/2 lemon rind peel
Powdered sugar ~ dusting
100g granulated sugar
Directions/Instructions:
- Put 10 spoonfuls of water, sugar, lemon rind, and cinnamon stick in a saucepan. Heat it and let it simmer on very low heat. When the syrup thickens (245-250 deg F), remove the cinnamon and lemon rind.
- In another bowl, beat lightly egg yolk and pour the egg yolks through a fine sieve and add the syrup slowly. Keep stirring the mixture and return the yolk mixture back on the heat, reduce the heat, and keep stir until it no longer sticks to the saucepan. Be careful not to boil because the egg yolks will curdle.
- Put the mixture in a dish and let it cool. Work the mixture into a long roll in the form of a thick rope. Dusting it with icing sugar.
- Cut it into 24 equal pieces. Shape the small dough with your hands, roll them in more sugar, and put it on paper doilies. Can also decorate them with morello cherries or any other decoration.
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