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Whisk the egg whites until they are fluffy.
Slowly add half of the sugar, keep whisking. Put the egg yolks with the
remaining sugar, the vanilla sugar and a tablespoon of hot water in a bowl
and put this bowl in a pan of hot water. Beat the mixture 5 minutes, using
an electric mixer. Add the four. Add the egg whites, stir carefully. Make
lady finger shaped cookies on a greased baking tray with a piping bag. Bake
the cookies 10-15 minutes at 180 degrees
Celsius. |
Knead the butter, sugar
and flour and a pinch of salt together and divide the dough in three
parts. Add the cacao to one part. Put the dough in the fridge for half
an hour. Roll both the white and the brown dough into two long thin
rolls, so you have four rolls. Lay a brown and a white one together
and glue them with egg white. Put a brown one on top of the white and
a white one on top of the brown, use some egg white again. Roll out
the remaining dough into a thin rectangle and fold it around the cookie
bar. Now cut slices and brush these with egg whites. Put them on the
oven tray. Bake 15 minutes at 180 degrees
Celsius.
These cookies look
very similar to chessboard cookies,
but the composition is different.
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