1 8oz can poppyseed filling, 2 egg whites, 1/2 cup powdered sugar, 12 oz chocolate chips, melted, 2 Tbs milk
Preheat oven to 300F.
Melt chocolate chips. Beat egg whites, sugar and filling. Beat in melted chocolate chips and milk.
Spoon into pastry bag fitted with “rose” or “rosette” tip. Quickly pipe 1″ spirals onto baking sheet lined with parchment paper, as batter will stiffen.
Bake 20 minutes. Remove from parchment paper. Cool. Eat.
Today I made Cherry Rough!
12 oz chocolate chips, 1 cup coconut, 2 5/8 oz total chopped walnuts and sliced almonds, 3 1/8 oz chopped maraschino cherries, and 1 Tbs powdered sugar (a/k/a icing sugar a/k/a confectioner’s sugar a/k/a 10X sugar).
Today we made Brigadeiro! BUT we used rainbow sprinkles.