for 4 pieces

Mixture

4	egg yolks
4 tbsp	cream cheese
2 tsp	baking powder
1 tbsp	parsley, finely chopped
1 pinch	salt
4	egg whites, whipped until stiff

How it's done

Mixture

Mix the egg yolks and cream cheese. Add the baking powder, parsley and salt, mix well. Using a rubber spatula, carefully fold in the egg white.

To shape

Transfer the mixture to a piping bag with a round nozzle (approx. 0.5 cm in diameter), pipe 8 mounds (each approx. 10 cm in diameter) onto two baking trays lined with baking paper.

Bake

For approx. 25 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

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