Gedulds-Kuchen (Patience)
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
These little pastries were baked by my grandmother, and they have a very ancient origin. We find this recipe in South German cuisine of 1897, among the recipes of Katharina Prato (GEDULD-BISCUITEN NACH KATHARINA PRATO, GRAZ 1897). Why did she give these pastries the name "patience"? Most likely because you need patience to dry them out and bake them )) I believe these are the forerunners of the famous French macarons.
Ingredients
makes 60 pieces
- 6 egg whites.
- 250g sugar.
- 250g flour.
- 20g vanilla sugar.
- lemon zest.
Preparation
1. Beat the egg whites thoroughly into a stiff foam, then gradually add the sugar little by little.
2. Fold the flour, vanilla sugar, and lemon zest into the mixture. Combine everything well.
3. Fill a piping bag with the prepared mixture and pipe the pastries onto a baking sheet lined with parchment paper, forming small sticks of any shape you like.
4. Leave to dry for 2 hours.
5. Once the pastries have dried out, bake at 150° for approximately 10 minutes.
