Kiss the cakes with filling

Ingredients for Kiss the cakes with filling

Instructions for Kiss the cakes with filling

To prepare the Kiss the cakes with filling recipe, please follow these instructions:

The egg whites whistle airy but not rigid.
Add the sugar on the way slightly at a time while steady whipping. Stop first when the mareng is completely rigid and cool.
Divide the marengsen into 2 equal portions in 2 bowls. In one portion, sprinkle the vanilla sugar (the vanilla pole is flaked on the long joints and the vanilla grains are scrapped out with a small knife. The grains are ground with one teaspoonful of sugar so that the vanilla grains are separated).
In the second portion, the chocolate is turned in. Both portions are reversed. And come in a syringe bag with a medium sized starch. Marengen is sprayed onto a baking paper in small "kisses" with a perimeter of a 2 crown. Make sure they are the same in size as otherwise they will bake differently.
The kisses are baked at 120 degrees (no hot air) for one hour.