Tobite

 Ingredients: We need: -6 egg whites -300 g powdered sugar -200 g ground nut - a pinch of salt -1-1,5 packet butter -100+100 g toasted sugar -2 tablespoons cocoa - ground nut mixed with sugar for decoration (or coconut)

To obtain delicious tobites, the first step is to focus on the egg whites. They must be beaten into a stiff foam, adding a pinch of salt to stabilize them. Use an electric mixer on high speed until the egg whites become glossy and firm. Then, gradually add the powdered sugar while continuing to mix. It is essential that in the end, the foam is so firm that it does not drip off the whisk, which will ensure a perfect texture for the tobites.

After achieving the ideal foam, add the ground nuts, one tablespoon at a time, gently folding with a wooden spatula. This step is crucial, as the mixture must remain aerated while also achieving a thicker consistency that holds on the spoon. If the mixture seems too soft, do not hesitate to add more ground nuts until you reach the desired consistency.

In the meantime, prepare the oven. Preheat it to a medium temperature. Greasing the tray is equally important; you can use butter to grease only the bottom of the tray or opt for parchment paper, which is always a practical choice. Once the tray is prepared, warm it slightly in the oven, then carefully remove it. Using a teaspoon, form small mounds from the egg white and nut mixture, making sure to leave space between them as they will expand while baking.

Place the tray in the preheated oven, but on low heat. It is important to monitor them so that they do not burn; they should become slightly golden at the base of each mound. After baking, let them cool in the tray, then transfer them to a wire rack to cool completely. Continue to form and bake all the mounds, recommending that you use two trays to streamline the process.

For the cream, you will need 6 egg yolks that you will whisk over steam together with 100 g of granulated sugar and sifted cocoa powder. The mixture must be homogenized until the sugar completely dissolves and the cream thickens. After it has cooled, take the butter and whip it into a foam with the remaining 100 g of sugar. Gradually add the egg yolk cream and mix well.

To assemble the tobites, choose two mounds and stick them together with the cream obtained. Create a circle of cream around the joint, then roll them in the coconut mixed with sugar for an extra flavor and texture. These tobites are perfect to keep in a cool place, where they will remain fresh and delicious to enjoy. Each bite will bring an explosion of flavors, and the crunchy texture of the nuts will perfectly complement the rich cream.

 Tags:  unt sugar cocoa nut gluten-free recipes vegetarian recipes recipes for children