Valentine's Candy

INGREDIENTS
For the filling 120g | chocolate paste 100g dried cranberries 90g | wheat flour 90g | sugar 3 | egg yolk 3 | egg protein 7 ml | cream liqueur For pink glaze 700g | powdered sugar 30 ml | beetroot juice 10 ml | lemon juice 2 1 egg white For white 120g | white chocolate icing

Prepare everything in advance.

Beat egg yolks with sugar 1 (30 g) and liquor. Add sifted flour and mix thoroughly. Introduce whipped whites with the remaining sugar (3 pcs.). Put the dough in a mold lined with culinary paper, place in an oven preheated to 175 ° C and bake for 25 minutes.

2 Grind the cooled cake into crumbs, combine with chocolate paste, pre-soaked and dried cranberries and mix thoroughly. Arrange the mass in molds and leave in the refrigerator for 2 hours.

3. Beat the cooled egg whites (2 pcs.), Gradually adding first the lemon juice, then the icing sugar. Pour in beetroot juice and mix.

Candies removed from the molds. Dip half of the products in pink icing. Cover the remaining candies with white chocolate melted in a water bath and keep in the refrigerator until they solidify. Use the remaining icing to decorate sweets.

🍭🍬🍫☕