Harlequin Masks Recipe
Ingredients
| All-Purpose Flour - 1/2 cup | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Egg whites | 1 | |
| Cinnamon | 1/8 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Cocoa powder | 1 Teaspoon | |
| Vegetable Oil Spray | ||
Directions
GETTING READY
1) In a large bowl, sieve the flour and sugar. Add in egg whites, one by one, and beat with an electric blender to get a smooth paste.
2) Add in cinnamon and vanilla. Cover the bowl and let rest for about 45 minutes at room temperature.
MAKING
3) In a bowl, add 2 tablespoons of the above batter along with cocoa. Fill into a pastry bag with a very thin nozzle.
4) Make a mask stencil by drawing a mask shape onto a cardboard. Cut it out using a sharp knife.
5) Lay parchment paper over a baking tray and spray it ightly with vegetable oil. Lay the mask stencil on top of the parchment paper and trace out its shape.
6) Spread a thin layer of the batter on the cut out parchment paper, using a spatula. Make 12 such masks.
7) Preheat the oven to 375°F.
8) Pipe a 1/2-inch width of the chocolate batter along the border of each of the 12 masks.
9) With a toothpick, make featherlike designs on the piping using upward and downward movements.
10) Bake the masks for about 15 minutes until golden brown. While still hot, peel them off from the parchment paper and place over an upturned canister to give it a curved shape.
11) Let them cool down completely before removing.
12) Chill the masks in air-tight containers for upto 8 hours.
SERVING
13) To serve, add ice-cream or sorbet into champagne or martini glassed.
14) Rest the Harlequin Masks against the glasses and serve chilled.
1) In a large bowl, sieve the flour and sugar. Add in egg whites, one by one, and beat with an electric blender to get a smooth paste.
2) Add in cinnamon and vanilla. Cover the bowl and let rest for about 45 minutes at room temperature.
MAKING
3) In a bowl, add 2 tablespoons of the above batter along with cocoa. Fill into a pastry bag with a very thin nozzle.
4) Make a mask stencil by drawing a mask shape onto a cardboard. Cut it out using a sharp knife.
5) Lay parchment paper over a baking tray and spray it ightly with vegetable oil. Lay the mask stencil on top of the parchment paper and trace out its shape.
6) Spread a thin layer of the batter on the cut out parchment paper, using a spatula. Make 12 such masks.
7) Preheat the oven to 375°F.
8) Pipe a 1/2-inch width of the chocolate batter along the border of each of the 12 masks.
9) With a toothpick, make featherlike designs on the piping using upward and downward movements.
10) Bake the masks for about 15 minutes until golden brown. While still hot, peel them off from the parchment paper and place over an upturned canister to give it a curved shape.
11) Let them cool down completely before removing.
12) Chill the masks in air-tight containers for upto 8 hours.
SERVING
13) To serve, add ice-cream or sorbet into champagne or martini glassed.
14) Rest the Harlequin Masks against the glasses and serve chilled.
Chef
