They are too delicious not to try them! INGREDIENTS
4 egg yolks
35 grams of sugar
3 egg whites
40 gr of sugar
45 grams of flour
60 g corn starch
1 gr baking soda
300 ml of sweet cream
2 lemon sugars
METHOD
60 grams of egg yolks (about 4 pieces) mixed with 35 grams of sugar, 105 gr (about 3 pieces) of egg whites mixed with 40 gr of sugar. Then gently sit with two spatulas on the prepared mixture.
Sifting combine: 45 grams of flour, 60 g corn starch, 1 gr baking soda. Then gradually add to the previous egg mixture and mix with a spatula, gently so as not to lose volume of mass.
Drizzle the muffin mold, pour the mixture into the dresser bag and pour it into the mold. Bake at 180 degrees for 20-25 minutes. You will get fine, crispy mouth-watering cookies.
Whisk 300 ml of sweet cream with 2 lemon sugars. Once the cookies are baked and cooled, use a knife to remove them from the mold and scrape off the cookie portion from the bottom, fill it with cream and close.
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