Biscuit Eggs At Easter
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 200 g suar
- 1 packet vanilla sugar
- 125 g flour
- 75 g cornstarch
- 1 pinch (s) salt
- jam
- Dark chocolate couverture
- Sugar script or white frosting
Print Recipe
Pin Recipe Instructions
- You either need aluminum foil or oval baking molds (half eggs) made of silicone.
- Separate the eggs. Beat egg whites with salt while slowly adding 1/3 of the sugar until the egg whites are firm. He has to be right. Beat all the egg yolks with the rest of the sugar, vanilla sugar and 3 teaspoons of warm water until frothy. Fold in the egg whites, egg yolks, flour and cornstarch.
- If you don`t have any baking molds for half eggs, simply fold aluminum foil into strips approx. 4 - 5 cm thick (several times so that they are later stable and easy to bend) and form an egg out of them. Overlap the ends at the bottom and hold them together with a paper clip, stapler or similar. The thicker the aluminum foil strip, the better the egg will form.
- Pour the dough into the molds and bake in the preheated oven at 180 ° for approx. 25 - 30 minutes.
- Allow to cool slightly. Carefully loosen the aluminum foil. Cut the eggs crosswise. Spread jam on both insides and put them back together. Place the eggs on a grid and coat all around with couverture, leave to dry. Finally, decorate with the sugar writing or icing as you like.
- This type of pastry comes from Hessen, Groß-Gerau district and can only be found in this region. Almost every baker makes these around Easter time. With us, they cost around € 1.75 each. So it`s worth doing them yourself.
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