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Separate the egg whites from the yolks, the amount of sugar is divided in two. Beat the egg whites, add half the amount of sugar and salt powder.
In another bowl, rub the yolks with the other part of the sugar, add the baking powder quenched in a teaspoon of vinegar, mineral water and oil, then a tablespoon of egg white foam and a tablespoon of flour, until all the ingredients are incorporated.
Pour into the muffin tins one tablespoon of this mixture, crush the biscuits and sprinkle a little over the dough in the forms (they will absorb the juice left by the fresh fruit!), Then add in each form 2-3 cherries peeled.
The remaining dough is mixed with sifted cocoa, divided evenly in all shapes and put in the oven (preheated; moderate temperature, 170-180 degrees) until you pass the toothpick test.
Let them cool, while we prepare the icing.
Put the 4 tablespoons of milk in a bowl over low heat, break the chocolate into pieces, add it to the bowl together with the two tablespoons of finetti. When the icing becomes homogeneous, decorate the muffins and decorate with colored candies or coconut.