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1
Add the unsalted butter (margarine) in a microwave-safe bowl.
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2
Microwave at 600 W for 3 minutes.
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3
Sift the dry ingredients together and add into the bowl from Step 1.
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4
With a wooden spatula, mix it well and microwave again for 1 minute.
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5
Preheat the oven to 190C.
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6
Add the beaten eggs in 2 batches or until you have a thick paste-like dough.
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7
Make circular mounds onto a baking tray lined with parchment paper by either using a spoon or a piping bag.
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8
Using the back of a fork, press the top gently to shape the dough.
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9
Spray some water and bake them in the oven at 190C for 20 minutes.
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10
Reduce the heat to 170C and bake it for another 10-15 minutes.
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11
This picture was taken after 10 minutes.
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12
Please adjust the cooking time and the temperature according to the oven.
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13
When the shells are done cooking, place them on a rack to cool.
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14
Fill the shells with yogurt cream, custard cream, whipped cream or any of your favorite cream.
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15
Using a tea strainer, sprinkle some powdered sugar on top.
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16
Addendum: The size of these shells are a little smaller than the regular-sized shells.
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17
This recipe amount should make 9 good-sized shells.
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18
I modified the amount of the dry ingredients, so that you can make the delicious shells even with margarine.
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19
Add the egg while checking the consistency of the dough.
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20
You may not need all the eggs.
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21
When it has become a thick paste-like dough, it is at the right consistency.
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22
If you scoop up the dough with a wooden spatula and it drops slowly into the bowl, that's the right consistency.
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23
The whisk makes it faster to mix the beaten eggs into the dough (the dough may separate a little, but it will gather again).
