4 egg whites
4 tablespoons of cold water
200g of sugar
1 package of vanilla sugar
4 yolks
80g of cornstarch
80g of all-purpose flour
1 teaspoon of baking powder
Filling:
1/2 liter of heavy cream
zest of 1/2 lemon, grated
6 sheets of white gelatin
Coating:
200g of chocolate coating
zest of 1 orange
4 egg whites
4 tablespoons of cold water
200g of sugar
1 package of vanilla sugar
4 yolks
80g of cornstarch
80g of all-purpose flour
1 teaspoon of baking powder
Filling:
1/2 liter of heavy cream
zest of 1/2 lemon, grated
6 sheets of white gelatin
Coating:
200g of chocolate coating
zest of 1 orange
Beat the egg whites with water in a large bowl until stiff and firm
Add the sugar and vanilla sugar slowly and continue beating
Add the yolks and beat again
Mix the cornstarch, flour, and baking powder
Sift over the mixture in the bowl
Mix carefully
Place the dough into lightly greased mini muffin tin molds
Beat the heavy cream until stiff and fluffy
Add the grated lemon zest and melted gelatin to the cream. Reserve
Bake the truffles in a moderate oven for 15 minutes, or until a toothpick inserted comes out clean
Let cool
Cut in half and fill with prepared whipped cream
Melt the chocolate coating and drizzle over the truffles
Sprinkle with grated orange zest
Allow the chocolate to set.
