The Russian bread Recipe Preparation time: 50 minutes * without drying time Cooking time: 10-12 minutes depending on oven tray Keeps for about 4 weeks in tightly sealed cans

Approximately 45 pieces

For Eischneemasse:
2 egg whites (size M)
* 1 pinch salt
* 120 g powdered sugar
* 80 g wheat flour
* 2 tablespoons sifted cocoa powder 2 tablespoons chocolate chips to sprinkle maybe
* maybe food Spray in Gold

Method:
beat the egg whites with salt for the Eischneemasse with hand mixer with whisk at the highest level of stiffness.

The snow must be such that a knife cut remains visible. Gradually add the icing sugar and beat to beat until the meringue stands out strongly.

mix the flour with the cocoa to give to the Eischneemasse and fold gently with a spatula.

The Eischneemasse into a piping bag with Lochtülle (about 1 cm diameter) and fill in letters and / or inject numbers (about 5 cm high) (greased, lined with baking paper) on baking sheets. The Russian bread, sprinkle with chocolate chips as desired and allow to dry about 1 hour at room temperature.

Preheat the oven. Top and bottom heat: about 160 ° C, hot air is about 140 ° C.

the baking sheets in succession move (along with hot air) in the preheated oven. Russian bread bake 10-12 minutes per baking sheet .

The Russian bread with baking paper from the baking sheets to cool on cake racks and take leave.

sprinkle to taste the cooled Russian bread from about 15 cm away with a golden food spray.

Russian bread Recipe