6 cups of sweetened condensed milk
4 cups of water
1 tablespoon of vanilla extract
1 tablespoon of active dry yeast
24 egg yolks
Assorted
40 mini muffin tin liners, 5 cm in diameter and 2 cm in height
6 cups of sweetened condensed milk
4 cups of water
1 tablespoon of vanilla extract
1 tablespoon of active dry yeast
24 egg yolks
Assorted
40 mini muffin tin liners, 5 cm in diameter and 2 cm in height
Butter the mini muffin tin liners and set aside
In a saucepan, combine the sweetened condensed milk, water, and vanilla extract
Bring to a boil over high heat, stirring constantly, until the sweetened condensed milk dissolves
Stop stirring, reduce the heat, and let it simmer for about 20 minutes or until a thin syrup forms
Set aside
In a stand mixer, beat the egg yolks with yeast until a smooth and creamy mixture forms (about 30 minutes)
Preheat the oven to medium temperature
Divide the egg yolk mixture among the mini muffin tin liners, filling them almost to the top
Bake until they have doubled in volume, but not too brown
Remove from the oven
Unmold the angel kisses and prick them with a fork
Pour the syrup into a serving dish
Dip the angel kisses into the syrup
Refrigerate until ready to serve.
