Angel Wings

Beat the eggs until they become pale and frothy

Add the beaten yolk

Continue beating until the mixture has a sponge-like texture

It's essential to beat well for about 15 minutes

Place in small muffin tin-lined cups, greased

Bake in a water bath at moderate temperature for about 17 minutes, or until inserting a knife into the center leaves it clean

Meanwhile, mix the sugar with water and bring to a boil

Stir until the sugar has dissolved and then let it simmer until it reaches the thread stage

Flavor with vanilla

Carefully remove the angel wings from the muffin tin and place in the hot syrup

Remove from heat and let cool overnight

Serve the angel wings in the same syrup

If preferred, you can also remove them, placing them in small paper cups, in which case sprinkle with confectioner's sugar

Yield: approximately 16 angel wings.