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Papos de Anjo

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Description Edit


Ingredients Edit

Directions Edit

  • Beat egg yolks until light and frothy, then spoon in the beaten egg white.
  • Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered.
  • Set tins in a bain-marie (about one inch of hot water in a shallow pan) and bake in 350° F oven about 15-20 minutes.
  • Dissolve Sugar in water and bring to a boil, add vanilla extract.
  • Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup.
  • Remove from heat, let cool and place in a pyrex.
  • Refrigerate until next day, so papos will soak in the syrup overnight.

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