Othello Shells

Name: Othello Shells
Yield: Yield: approximately 100 pastry shells, 2 × ¾ inches (5 × 2 cm)
Ingredients: 1 teaspoon (2 g) cream of tartar; 6 ounces (170 g) granulated sugar; 6 ounces (170 g) cornstarch; 14 egg whites (1¾ cups/420 ml); 5 ounces (140 g) bread flour; 12 egg yolks (1 cup/240 ml)

Preparation info

Yield: approximately
100
pastry shells, 2 × ¾ inches

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

6 ounces (170 g) granulated sugar
6 ounces (170

Pastry
Vegetarian

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