AuthorluvafoodieDelicious Dessert to serve for Cinco De Mayo!
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper and spray the paper with nonstick cooking spray.
In a medium bowl, whisk egg whites and sugar together. Whisk in flour and cocoa powder. Add the butter and vanilla until smooth.
Scoop mounds of batter (about 2 tbsp. each) onto baking sheets. Leave 2 inches between each mound. Spread each mound into an even circle about 1/8 “thick.
Bake cookies until browned at the edge, about 8 minutes.
Working quickly, use a small offset spatula to release each cookie from parchment paper. Gently drape over rolling pin so, it hardens in shape of a taco shell.
Stir together milk and ¼ cup sugar in a heavy saucepan. Bring to boil over medium heat.
Whisk together egg yolks, and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl: stir into egg mixture until smooth.
Pour boiled milk into egg mixture in a thin stream while mixing eggs so eggs do not cook. Return egg mixture to saucepan; slowly bring to boil, stir. Constantly to prevent curdling.
When mixture thickens, remove from heat and stir in butter and vanilla until blended.
Pour into a heat proof container and refrigerate until ready to fill tacos.
Fill tacos with pasty cream and top with fresh fruit.
Ingredients
Directions
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper and spray the paper with nonstick cooking spray.
In a medium bowl, whisk egg whites and sugar together. Whisk in flour and cocoa powder. Add the butter and vanilla until smooth.
Scoop mounds of batter (about 2 tbsp. each) onto baking sheets. Leave 2 inches between each mound. Spread each mound into an even circle about 1/8 “thick.
Bake cookies until browned at the edge, about 8 minutes.
Working quickly, use a small offset spatula to release each cookie from parchment paper. Gently drape over rolling pin so, it hardens in shape of a taco shell.
Stir together milk and ¼ cup sugar in a heavy saucepan. Bring to boil over medium heat.
Whisk together egg yolks, and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl: stir into egg mixture until smooth.
Pour boiled milk into egg mixture in a thin stream while mixing eggs so eggs do not cook. Return egg mixture to saucepan; slowly bring to boil, stir. Constantly to prevent curdling.
When mixture thickens, remove from heat and stir in butter and vanilla until blended.
Pour into a heat proof container and refrigerate until ready to fill tacos.
Fill tacos with pasty cream and top with fresh fruit.