Preparation : 360 min
- Egg whites
- 40g sugar per egg white
Beat the egg whites until stiff, add the sugar and continue beating to obtain a firm, shiny dough. Using a pastry bag, lay hulls about 6 cm long on a baking tray lined with pastry paper. Bake in a very gentle oven, 80 or 100°, with the door slightly open, for 6 to 7 hours. Check, if necessary extend baking. 5 egg whites are enough for a large baking tray of 35-40 cm.
Cuisine & Traditions au Pays de Fribourg. Editions La Sarine.