Difference between revisions of "Papos de Anjo"
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teaspoon [[vanilla extract]] | * 1 teaspoon [[vanilla extract]] | ||
| − | == | + | == Procedures == |
* Beat [[egg]] [[egg yolk|yolks]] until light and frothy, then spoon in the beaten [[egg]] white. | * Beat [[egg]] [[egg yolk|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. | * Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered. | ||
Latest revision as of 12:41, 28 June 2012
Description
Ingredients
Procedures
- 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.
