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Othello Shells
Preparation info
- Yield: approximately
100
pastry shells, 2 × ¾ inches - Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
6 ounces 170 g 6 ounces 170
Method
- Combine half of the sugar with half of the cornstarch. Set aside.
- Sift the remaining cornstarch with the flour. Set aside.
- Whip the egg yolks with the remaining sugar until the consistency is light and fluffy.
- Whip the egg whites and cream of tartar for a few minutes until they have quadrupled in volume, lower the mixer speed, and gradually
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