Difference between revisions of "Papos de Anjo"
RealRecipes (talk | contribs) m (Text replace - "Category:Brazilian Recipes" to "Category:Brazilian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Brazilian ([^cC])(.*)\]\]" to "Category:Brazilian cuisine Category:$1$2 Recipes") |
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== See also == | == See also == | ||
| − | [[Category:Brazilian Desserts]] | + | [[Category:Brazilian cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Brazilian cuisine]] | [[Category:Brazilian cuisine]] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Revision as of 18:13, 8 May 2012
Description
Ingredients
Directions
- Beat egg yolks until light and frothy, then spoon in the beaten egg white.
- Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered.
- Set tins in a bain-marie (about one inch of hot water in a shallow pan) and bake in 350° F oven about 15-20 minutes.
- Dissolve Sugar in water and bring to a boil, add vanilla extract.
- Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup.
- Remove from heat, let cool and place in a pyrex.
- Refrigerate until next day, so papos will soak in the syrup overnight.
