Preparation Time:
60 minutes
Note:
One of the best Cuban sweets. Once you start eating one, you can't stop until they're all gone.
Ingredients:
- 10 egg yolks
- 1 egg white
- 2 tablespoons of white sugar
- 3 teaspoons of cornstarch
- 3 cups of white sugar
- 1 ½ cups of water
- 1 Lemon
- 1 cinnamon stick
- 1 teaspoon of vanilla
For syrup:
Instructions:
Preheat the oven to 375°F (190°C). Prepare the paper cones and place them in the holes of the cupcake pan. Beat the egg yolks, egg white, and sugar for 15 minutes until thick and well combined. Gradually add the sifted cornstarch, gently folding it into the mixture. Transfer it to a piping bag fitted with a medium tip and fill each cone up to two-thirds full. Bake for about 15 minutes or until golden on top. To prevent the tips from burning, place a shallow pan with a bit of water on the lower rack of the oven while baking the cones on the upper rack. Once baked, remove the paper and soak them in syrup.
To make the syrup:
In a pot, combine sugar, water, cinnamon, lemon peel, and a few drops of lemon juice. Bring it to a boil for 3 minutes. Add vanilla and let it cool before drenching the cones.
Rations:
20