You said “foam”? Oh, yeah! So soft and melts in your mouth
like a delicious bubbly ice-cream. I am always in the mood for that kind of
sweetness! This recipe runs in our
family for generations and it’s welcome anytime and anywhere. I am very
grateful to my grandmother for saving this recipe in original so I could pass
it to young generations and spread it all over the world through this blog!
This is a kind of recipe that needs to be read ahead to be understood perfectly
and then to be used wisely.
Ingredients for the crust
- 6 egg yolks
- 6 tbsp of sugar
- 6 tbsp of flour
- 6 tbsp of lukewarm water
- 1/2 pack of baking powder
Ingredients for the cream
- 6 egg whites
- 6 tbsp of sugar
- a few drops of lemon juice
- 2 cups of sugar
- 1 cup of water
Method
Simply mix the egg yolks with the other ingredients for the crust and pour it in the pan covered with baking paper. Bake it on the maximum heat until it gets nice color.
Mix the egg whites with 6 tbsp of sugar and add the lemon juice while the water and 2 cups of sugar boil. When the sugar melts down and the bubbles start to get bigger then pour it on the egg whites slowly while mixing. You have to mix it for at least 15 minutes more - the cream must start cooling down.
Cut out circle shaped forms from the crust and squeeze the cream from the bag on every little circle crust. Melt the chocolate with a little bit of oil and milk and dip every cookie in it. I have used a lot of chocolate - about 1/2 pound or 250g.
