Preparation
Ingredients
- PAN DI SPAGNA 50 450g
- Eggs 600g
- Sugar 300g
- Wheat flour 150g
Preparation
In a planetary mixer fitted with a whisk, whip Pan di Spagna 50 with the eggs and sugar at high speed for about 10 minutes. Then, fold in the flour and flavoring by hand. Using a piping bag fitted with a 16 mm nozzle, pipe onto trays lined with parchment paper. Sprinkle the surface with granulated sugar and bake at 200°C for about 7–8 minutes.
