Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 egg yolks
- 1 egg white
- 2 cups sugar
- 2 cups water
- 1 teaspoon vanilla extract
- =
Directions
Beat egg yolks until light and frothy, then spoon in the beaten egg white.
Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered.
Set tins in a bain-marie (about one inch of hot water in a shallow pan) and bake in 350° F oven about 15-20 minutes.
Dissolve sugar in water and bring to a boil, add vanilla extract.
Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup.
Remove from heat, let cool and place in a pyrex.
Refrigerate until next day, so papos will soak in the syrup overnight.