I tried to place milk chocolate between the egg white crispy cakes.
24 pieces, 12 pairs
Ingredients
- 1.2 ounces (1/6 cup) unsalted butter at room temperature
- 1.2 ounces (4 tablespoons) powdered sugar
- 1.2 oz egg white (size L egg white), room temperature
- 0.35 ounces (1.5-2 tbsp) almond flour
- 0.9 ounces of cake flour (3 tablespoons)
- 3-4 drops of vanilla oil
- 1.7 ounces of milk chocolate
Steps
- Cake flour. Sift refined sugar.
- Make fine butter. Add powdered sugar in 3 parts. Mix well with a spatula each time. Then stir briefly while vibrating.
- Beat the egg whites so they don't foam. Add butter in 6 parts. Mix each time until it becomes smooth.
- Sift the almond flour into the mixture and stir well. Add vanilla oil and stir well.
- Add all flour at once. Fold it. Leave in the refrigerator for 30 minutes. Preheat the oven to 374 ° F.
- Remove from the refrigerator and stir gently to soften. Put it in a pipe bag. (ordinary pipe end) Press 24 round shapes onto the cake tray.
- Tap the tray to equalize the mixture.
- Bake for 13 minutes at 320ºF. Open the door and wait 5 minutes. Close the door again and dry at 230 ° F for 10 minutes.
- Nice cool. Put melted chocolate between two cakes.
- Chill in the refrigerator for 5 minutes until the chocolate turns brown. Please store at room temperature in a closed container. You also have to put a desiccant so that the texture remains clear.
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