Use these in the Bear Kitchen Tiramisu.
Preheat oven to 375°F.
Line cookie sheet with parchment paper or silicon baking mat.
Separate the eggs into bowls. You only need 3 egg yolks and 4 egg whites. Discard the remaining yolk.
**Separate eggs in a 3rd bowl, then pour into your respected bowls; just in case a yolk breaks
Whip egg whites on medium high speed, until fluffy.
Add 1/4 cup of sugar to the egg whites are whipping. Add in a slow and steady stream.
Continue to whip until stiff peaks. Set aside.
Add the remaining 1/4 cup of sugar to the egg yolks. With a wire whisk, quickly whip the yolks and sugar until pale and think.
**This will take about 5 minutes. You want it to be almost canary yellow.
Stir vanilla into egg yolks.
Gently fold egg whites into the egg yolks. Careful not to deflate the whites. It's okay if there's streaks of white and yellow, because you will be stirring more in the next step.
Sift the flour over your egg mixture.
Add salt and gently fold flour in.
Pour batter into piping bag with thick tip on.
Pipe batter in 3-inch logs. Each log should barely touch the previous. Dust with powdered sugar.
**Don't worry if they come out looking unlady-like, they're going to be buried in a dessert.
Bake for 14-16 minutes or until the edges begin to brown.
Ingredients
Directions
Preheat oven to 375°F.
Line cookie sheet with parchment paper or silicon baking mat.
Separate the eggs into bowls. You only need 3 egg yolks and 4 egg whites. Discard the remaining yolk.
**Separate eggs in a 3rd bowl, then pour into your respected bowls; just in case a yolk breaks
Whip egg whites on medium high speed, until fluffy.
Add 1/4 cup of sugar to the egg whites are whipping. Add in a slow and steady stream.
Continue to whip until stiff peaks. Set aside.
Add the remaining 1/4 cup of sugar to the egg yolks. With a wire whisk, quickly whip the yolks and sugar until pale and think.
**This will take about 5 minutes. You want it to be almost canary yellow.
Stir vanilla into egg yolks.
Gently fold egg whites into the egg yolks. Careful not to deflate the whites. It's okay if there's streaks of white and yellow, because you will be stirring more in the next step.
Sift the flour over your egg mixture.
Add salt and gently fold flour in.
Pour batter into piping bag with thick tip on.
Pipe batter in 3-inch logs. Each log should barely touch the previous. Dust with powdered sugar.
**Don't worry if they come out looking unlady-like, they're going to be buried in a dessert.
Bake for 14-16 minutes or until the edges begin to brown.