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This is a very light
dough, whereby soft butter, sugar, egg yolks are thoroughly
whisked until very creamy. An electric whisk on high speed is
ideal for this kind of preparation. The egg whites are whisked
separately until stiff and gently folded into the batter with a
spoon or a spatula, alternately, with the flour. In some recipes
butter is added last. The oven has to be preheated and the dough
baked immediately. |
