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Vanilla rings

Recipe from: 11/18/1993 12:00:00 AM
Ingredients 11
Servings 25
Time +/- 20 min


  • 3
    extra-large eggs, separated
  • 120
  • 5
    vanilla essence
  • 100
    cake flour
  • 40
  • 75
    apricot jam, melted
  • 30
    icing sugar
  • 10
    lemon juice
  • 50
    chocolate, melted


8-10 min per batch
Preheat the oven to 200 ºC (400 ºF). Spray two large baking trays with non-stick spray. Whisk the egg yolks, 50 g (60 ml) of the sugar and the vanilla essence together until pale and creamy. Beat the egg whites until foamy and add small quantities of the remaining sugar while beating continuously. Add to the egg yolk mixture. Sift the cake flour and cornflour over the egg mixture and fold in. Spoon into a piping bag with a narrow, smooth piping nozzle. Pipe fairly small rings or mounds on the prepared baking trays. The quantity of biscuits and the baking time will depend on the size of the piping nozzle. Bake for 5-10 minutes or until just beginning to brown. Cool slightly before removing from the baking tray. Cool completely on a wire rack. Brush each biscuit with melted apricot jam. Sift the icing sugar and add the lemon juice. Dip the top of each biscuit in the icing sugar mixture, leaving the excess icing to run off the biscuits. Leave the biscuits to dry. Drizzle with melted chocolate and leave to dry. Store in an airtight container. Makes about 25 biscuits.

Read more on: bake  |  fruit

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