230 gr. sugar
12 egg yolks
1 whole egg
58 gr. roasted starch (toast cornflour on a dry frying pan)
460 gr. sugar
Cinnamon or cocoa, to taste (optional)
First, beat the egg whites with sugar and rise them with a few drops of lemon juice, then add all the egg yolks. Gently heat (heat in a water bath in order not to spoil the yolks) and put it away before it sets. Here the recipe says to add another egg, but this is not in the ingredients list. You have to beat again and then, little by little, add the toasted cornmeal.
Next, it's time to line a mould with kitchen paper or wax paper, pour the dough, place in the oven fires up and down on and wait until set.
Then put them away from the oven, remove them from their mould and finally glaze them.
The glazing is not a mystery: sugar, water, fire and avoid them to become bread-like.
Nuns only recognize to use these ingredients:
- Wheat starch