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Lid cookies

updated

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Ingredients for 1 servings:

  • 6 eggs, very fresh
  • 500 g sugar
  • 500 g flour

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

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IMPORTANT! The eggs (weighed with the shell) must weigh 360 g – no less! Otherwise, they won’t cap. Beat the eggs and sugar for 1/2 hour (until the dough is whitish and slightly stiff), then add the flour a spoonful at a time. Use a teaspoon to place small heaps of dough onto a baking sheet. Be careful, they will spread. Now let the sheet dry in the living room for 2 days. Bake in a preheated oven at 175°C for a maximum of 20 minutes. The cookies should be baked well before eating, as they will be rock hard after baking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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