Recipe
4 Eggs separated
120 g Sugar
4 Eggs separated
120 g Sugar
100 g all purpose Flour
50 gm Icing Sugar (For sprinkling on top)
Method:
50 gm Icing Sugar (For sprinkling on top)
Method:
Whisk egg yolks and ½ of sugar at high-speed until fluffy and thick.
The color will change to pale yellow. In another mixing bowl, make meringue with egg white and rest of sugar until hard peak. Fold meringue into the egg yolk batter. Fold flour into the egg batter gently.
Scoop batter into a piping bag with plain nozzle or you can use a plastic zip bag.
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