• 2 dozen eggs
  • 1 kg of flour
  • 1 L and 1/2 oil
  • 1 kg of sugar

  1. Separate seven egg whites, and beat them with the sugar, until getting the point of snow.
  2. Beat the rest of the eggs together with the seven egg yolks and pour the oil and the flour little by little; Knead well until reaching a thin and uniform mass. Eggs should be prepared in case they are cut.
  3. Once the pasta is obtained, it is spread in the marble, and it is formed into round or elongated, passing them to the oven at a temperature of about 190 degrees, until well cooked (about thirty minutes).
  4. The dough obtained from whipping the egg whites will serve as an ornament of the sequels.
  5. As soon as this meringue is dry and taken out of the oven, the sequins will be ready to eat.