Recipe Boudoir Confettis
& cocktails champagne
20g icing sugar
20g gold sugar
Sieve the flour with the cornstarch. In a bowl, beat the 3 eggs yellows with 30g sugar.
Whiske the egg whites and add 40g sugar to tight its. Add the mix flour / cornstarch. Cover an oven sheet with paper. Use a pastry bag to make biscuits on the oven sheet like small macarons. Sprinkle with a little of icing sugar (for the crispy effect). Heat in the oven 10 minutes at 180 degrees.
Two recipe of cocktails :
Champagne hibiscus pomegranate (lien)
Champagne clementine rosemary (lien)