Mexican Skulls
On the Day of the Dead, Dia de los muertos, Mexicans prepare a feast for their deceased and the living. They spend the night in cemeteries, indulging in sweets and hearty meals, playing music, and joyfully "mingling" with their departed loved ones. Of course, this includes skull-shaped treats.
Details
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Difficulty: 3
- Spiciness: 0
- Number of Servings: 10
Ingredients
Fondant
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1 piece Egg, egg white, fresh
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1 spoon Sugar, white
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350 g Powdered sugar
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pieces Vanilla, extract, imitation
Glue
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80 g Powdered sugar
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1 piece Egg, egg white, fresh
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450 g Amaranth
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450 g Honey
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120 g Sugar, white
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125 ml Water
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30 pieces Peanuts, roasted without oil, unsalted
Steps
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Place a thick-bottomed pan on the stove and gradually toast the amaranth in a single layer. When the seeds start to pop, transfer them to a bowl and add a new layer of amaranth to the pan. Repeat until all the seeds are toasted.
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In a larger cup, combine sugar, honey, and water. Place it on the stove, stir, and heat until the liquid boils. Add the toasted amaranth seeds, mix well, and remove from heat.
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Line cups with aluminum foil and fill them with the mixture. Let it cool and set. Meanwhile, prepare sugar paste in various colors to shape eyes and thin decorative strips. Make a glue from egg white and sugar: whisk the egg white and gradually add powdered sugar while mixing.
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Once the mixture has cooled, remove it from the cups using the foil. Remove the foil and shape the mixture into skulls. Create shallow indentations for the eyes and flatten the bottom of the skulls so they can stand. Use the egg white glue to attach eyes and peanut teeth to the skulls, and decorate the tops with decorative swirls.
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Arrange the skulls on a serving plate and serve.
Nutrition Information (Per 100g)
- Calories: 348.37 kcal
- Fat: 2.89 g
- Saturated Fat: 0.32 g
- Carbohydrates: 78.36 g
- Sugars: 58.98 g
- Protein: 4.49 g
- Fiber: 1.86 g