Homemade Broas Recipe
3 eggs, separated
80g (6 tablespoons) caster sugar
65g (8 tablespoons) sifted plain flour
2-3 tablespoons icing sugar for dusting
Preheat the oven to 170°C
Prepare two baking trays lined with parchment/baking paper.
In a bowl, whisk the egg yolks with 1 tablespoon of the caster sugar until pale. Set aside.
In a mixing bowl with electric hand mixer, beat the egg whites until frothy/foamy.
Add the caster sugar in small batches at a time and continue beating until you get stiff peaks and the meringue is glossy. The meringue should not move even if you turn the bowl up side down. If you achieve that, then your good to go to the next step.
Fold in the beaten egg yolks. Fold it like your folding a paper but never stir. You want to make sure the fluffy meringue doesnt deflate or the air is still there as you incorporate the yolks.
Add the sifted flour and gently fold until incorporated.
Transfer the mixture into a piping bag (using spoon) and pipe into 3.5 inch long strips.
Using a fine sieve, dust the cookies with icing sugar or powder sugar.
Bake in the preheated oven for 12 minutes or until golden brown on top. Place it in the center oven rack.
Turn off the heat and with oven door slightly open, leave the trays in the oven for 15 minutes more, to let the cookies dry.
Notes to Remember:
When beating the egg whites, don’t add the sugar in bulk. It’s important to add the sugar in small batches at a time to prevent meringue from deflating.
It is best to use a piping bag with a plain round tip or simply a large ziplock bag and cut off one corner tip to copy the lady finger shape.
Let it cool and leave the cookies in the oven for longer in low temperature 50-60°C, to make them more crispy outside and soft inside.
Before serving, you may dust more icing sugar after if preferred.
You may also try our Tiramisu Filipino style recipe using your Home made Broas.
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