Ingredients:
300 g of dry apricot
2 1/2 cups of water
1 cup of sugar
3 egg whites
1 tablespoon of vanilla extract
10 quail eggs, size 7, cut in half lengthwise
Ingredients:
300 g of dry apricot
2 1/2 cups of water
1 cup of sugar
3 egg whites
1 tablespoon of vanilla extract
10 quail eggs, size 7, cut in half lengthwise
Preparation:
1
In a saucepan, simmer the apricot in two cups of water for five minutes or until soft
Strain and process to obtain a puree. Reserve
2
Bring the remaining water and sugar to a boil, stirring constantly, until the sugar dissolves
Let it cook for eight minutes or until the syrup reaches the hard-ball stage (when you can form a ball with the warm syrup that holds its shape)
3
In a mixer, beat the egg whites until soft peaks form
Gradually add the hot syrup without stopping to beat, until stiff peaks form and the mixture cools
Add the vanilla extract and puree of apricot, mixing well
4
Fill half of the eggs with the reining mixture and close with the other half
Wrap them in aluminum foil or wax paper and cover with plastic wrap
Store in a cool place or refrigerator for up to three days.
