A simple, delicate biscuit goes well with black currant. The taste is sweet, but slightly sour.
It is necessary
- - muffin cups;
- - mixer;
- - chicken egg 3 pcs.;
- - sugar 0.5 cups;
- - flour 0.5 cups;
- - cocoa 1 tbsp. the spoon;
- - butter;
- - black currant 100 g;
- - mint;
- - coconut flakes.
Instructions
Step 1
Take the eggs and separate the whites from the yolks. Do this very carefully so that drops of yolks do not get into the whites. Whisk the whites into a fluffy foam on a medium mixer speed. Increase the speed and, without stopping whipping, add some of the sugar in a thin stream. Whisk until thick foam.
Step 2
Mash the yolks with the remaining sugar until they increase in volume and turn slightly white. Add a third of the whipped egg whites to the yolks and stir.
Step 3
Then add the sifted flour to the yolk mass. Next, add the remaining whipped egg whites and mix gently.
Step 4
Divide the resulting dough into 2 parts. Add cocoa to one half and stir. Wash and dry the currants, leave some berries for decoration.
Step 5
Grease the muffin tins with butter and flour. Spoon the cooked dough, alternating between light and cocoa dough. Place 3-4 currant berries in each muffin.
Step 6
Bake the muffins at 180 degrees for 20 minutes. Cool the prepared muffins, garnish with currant berries, mint and coconut.
