"Bisquiteier"

[Sahrasamstag]

“Bisquiteier”


Today is a great day, Mick and I am baking “Bisquiteier”. As far a I know, there is no english translation for those delicious German coffee biscuits. “Bisquiteier” are a specialty in the region around south-west of Frankfurt, anywhere else they are unknown. Here is the recipe: First preheat the oven to 180 degrees Celsius. Beat 6 egg white until very stiff adding 6 tablespoons of sugar and a pinch of salt. Than carefully fold in 6 beaten egg yolk. Now sift 6 tablespoons of white flour and 1 teaspoon of baking powder and carefully fold it into the eggs. Place a baking paper onto a baking sheet. Using a tablespoon place small heaps on the baking sheet, paying attention to leave some distance in between.
Bake the biscuits for 12 minutes,than take them out of the oven and let them cool down a bit. Next step is to spread a teaspoon of some kind of a sweet-sour jelly, e.g currant jelly onto the underside of each half of the “Bisquiteier”, and stick two of them together forming one egg. Parallel heat some good chocolate glaze in a double boiler. Now dip each “Bisquitei” into the chocolate glaze and let is cool down before serving. Bon appetit.

[joy]

"Bisquiteier"Today is a great day, Mick and Iarebaking “Bisquiteier”. As far asI know, there is noEnglish translation for those delicious German coffee biscuits. “Bisquiteier” are a specialty in the region around south-west of Frankfurt, anywhere else they are unknown. Here is the recipe: First preheat the oven to 180 degrees Celsius. Beat 6 eggswhite until very stiff adding 6 tablespoons of sugar and a pinch of salt. Then carefully/ gentlyfold in 6 beaten egg yolks. Now sift 6 tablespoons of white flour and 1 teaspoon of baking powder and carefully/ gentlyfoldtheminto the eggs. Place a baking paper onto a baking sheet. Using a tablespoon place small heaps on the baking sheet, paying attention to leave some distance in between.
Bake the biscuits for 12 minutes, then take them out of the oven and let them cool down a bit. Next step is to spread a teaspoon of some kind of a sweet-sour jelly, e.g.currant jelly onto thebottom partof each half of the “Bisquiteier”, and stick twopartstogether forming one egg. Parallel heat some good chocolate glaze in a double boiler. Now dip each “Bisquitei” into the chocolate glaze and letthemcool down before serving.Bon appetite/ Have a nice meal! / Enjoy your meal!

[Keswick (Contributor)]

Und wieder ein paar Kleinigkeiten von meiner Seite.
 
Achtung, siehe auch letztes Rezept: 1 egg white / 2 egg whites - NICHT eggs white!
 

"Bisquiteier"
Today is a great day, Mick and I are baking “Bisquiteier”. As far asI know, there is noEnglish translation for those delicious German coffee biscuits. “Bisquiteier” are a speciality in the region around south-west of Frankfurt, anywhere else they are unknown. Here is the recipe: First preheat the oven to 180 degrees Celsius. Beat 6 egg whitesuntil very stiff adding 6 table spoons of sugar and a pinch of salt. Then carefully/ gentlyfold in 6 beaten egg yolks. Now sift 6 table spoons of white flour and 1 tea spoon of baking powder and carefully/ gentlyfoldthem[/color]into the eggs. Place a baking paper onto a baking sheet. Using a table spoon place small heaps on the baking sheet, paying attention to leave some distance in between.
Bake the biscuits for 12 minutes, then take them out of the oven and let them cool down a bit. The next step is to spread a tea spoon of some sort of a sweet-sour jelly, e.g.currant jelly onto the bottom part of each half of the “Bisquiteier”, and stick two parts together forming one egg. Parallely heat some good chocolate glaze in a double boiler (was ist das?). Now dip each “Bisquitei” into the chocolate glaze and letthemcool down before serving. Bon appetite/ Have a nice meal! / Enjoy your meal!

 
 
Ich kenne Biscuiteier.. und ich komme nicht aus dem Suedwesten rund um Frankfurt .