Icing sugar: 400 gm
Egg white: 200 gm
Butter: 200 gm
Maida: 200 gm
Vanilla essence: 1 cap
For the filling
Whip cream: 200 gm
Pistachio: 100 gm
Preheat the oven to 180 Celsius. Grease a tray and keep aside. Mix icing sugar and butter together till fluffy. Whip egg white and fold into the icing sugar mixture.
Fold in maida and mix well. Add half a cap of vanilla essence.
Photos: S. Mahinsha
Chef Mariappan, Ambrosia.
Heat the greased tray in the pre-heated oven well and take it out. Put the batter in a piping bag and pipe on to the pre-heated tray and leave space in between because it will spread and form thin circles.
Place the tray into the oven for 10 to 15 minutes and then remove from the oven. Roll it in a metal pipe to make five-inch long cylinders.
Cool it well. In the meanwhile, whip the cream. Fill the whipped cream into the wafers.
Chop the pistachios and decorate both the ends. Serve it in a plate.
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