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Bring egg whites to room temperature.
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Add margarine to a fairly large bowl and whisk until creamy.
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Add sugar and mix well.
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Then add egg whites in about 5 batches.
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Mix with each addition.
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Add the vanilla oil and whisk lightly.
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Also add the pancake mix.
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Using a rubber spatula, blend ingredients until even.
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Preheat oven at 170C.
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Put the batter in an icing bag with a plain tip.
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On a baking sheet lined with parchment paper, squeeze the batter out into about 2 cm in diameter.
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*After you insert the plain tip, do not cut the edge of the icing bag until all the batter goes in.
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It's easier to add the batter if you fold back the bag.
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*Simply use a spoon if you don't have any icing bags.
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Bake for approximately 10 minutes at 170C.
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Turn the temperature down to 150C and bake for 2 more minutes.
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Prepare hot water.
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Make the ganache cream.
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Finely break the chocolate bar into a bowl.
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Melt in a double broiler.
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Also warm the heavy cream in a double broiler.
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Add a third of the warm cream to the melted chocolate.
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Mix well.
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It becomes lumpy, but you can keep on mixing until it gets glossy.
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Then add a half of the remaining cream.
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Continue to mix thoroughly.
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Finally add the rest of the cream, and mix fully.
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You're done with the ganache cream when the cream is evenly smoothed out.
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When the biscuits are done, take out immediately from the oven.
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Remove parchment paper from the baking sheet and set aside to cool.
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Flip over to cool down some more.
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*I used an icing bag for this one!
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*This one was made with a spoon!
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Use a spoon to top a biscuit with ganache cream.
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Sandwich the chocolate with another biscuit, and repeat for all the others.
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Done!
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With the leftover egg yolks, you could even make French Toast []
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You can make Easy Baked Pudding with leftover heavy cream?
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[]
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Here's a pasta dish made with leftover egg yolks and heavy cream.
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How about some Spaghetti Carbonara?
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