300 gr brown sugar (basterdsuiker)
1 small bag vanilla sugar
Put the eggwhites in a bowl and stir them untill firm, but not dry.
Add half of the sugar and stir until firm again.
Then carefully add the rest of the sugar with a spoon. Try to keep the firm consistency.
Take a plastic bag and cut off a corner to get a diameter of about 7 mm.
Take baking- or fatfree paper or put butter on a bakingplate.
Put the mixture in the bag and carefully make rings with a diameter of about 5 cm.
Put them in an over for about 2 to 3 hours at a temperature of 130 degrees celcius.
When they're ready they won't glue on the bottom again.
Let them dry a bit more and keep them well in a tin.
You can wrap them up in a plastic christmasbag, a nice mug, or on a christmasplate and give them as a present.
Or you can put them on a ribbon and hang them somewhere.
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