John Myers
Contents
show
Ingredients
Dough:
- 70 g Ground almonds
- 70 g Powdered sugar
- 55 g Egg white room temperature
- 50 g Sugar
- Food coloring as desired
Filling:
- 100 ml Cream
- 100 g Couverture white
- 25 g Butter
- 1 tsp Vanilla flavor
Instructions
dough
- Put the almonds and powdered sugar in a chopper or mixer and grind together again vigorously until they have a powdery consistency. Then seven times.
- Beat the egg whites until stiff. When it starts to set, gradually add the sugar in small amounts. Keep hitting it. When it is used up, keep beating until the egg whites are so firm that when you pull out the paddle, firm, shiny tips remain. Then fold in the sifted almond and powdered sugar mixture in several portions with a rubber spatula. When it is used up, stir the mixture again and again and brush something against the wall of the bowl. This until it flows smoothly and toughly from the spatula and also forms a point.
- Then divide the dough into 3 portions, color them as desired and fill them into 3 small disposable piping bags. Cut off the tip of the bag so that there is an opening about 5 mm. Now spray 2 Easter eggs approx. 12-13 cm in size from each color onto 2 baking sheets lined with baking foil. There should be some left over from each color but for the pattern. Then use the leftovers to spray colored blobs on each egg, pull a wooden stick lightly through them and create a pattern. Then tap the sheets briefly on the work surface so that the surface is smooth and allow the blanks to air dry for 30 - 40 minutes.
- Preheat the oven to 150 - 160 ° O / bottom heat. The baking time on the 2nd rail from the bottom is approx. 15 minutes. It is essential that the finished parts cool down on the tray after baking. Because they are so big, they can break very easily when warm.
Cream:
- Chop the couverture. Heat the cream with the butter in a saucepan, remove from the stove and let the couverture dissolve while stirring. Transfer to a bowl and place in the refrigerator for about 4 hours. Overnight is ideal. When the mass has become cold and viscous, beat it with the paddle of the hand mixer until a firm cream has formed.
- Arrange the 6 XXL eggs in pairs, coat one underside thickly with it, place the 2nd half on top and press lightly with the flat of your hand. Store in a dry and cool place until use.
- The cooling time of the cream is not included in the calculation of the resting time.
