Clara pie or wedding pillow

INGREDIENTS:

• 10 egg whites
• 120 g of sugar
• 1 tbsp lemon juice
• ground cinnamon or toasted almond kernels to decorate

For soft-boiled eggs:

• 200 g of sugar
• 50 ml of water
• 8 egg yolks

PREPARATION:

Egg Jam: add the sugar and water in a pan and bring to a boil until it reaches pearl stage (108-109ºc). Pass the egg yolks through a fine-mesh sieve into a large, dry, clean container. Remove the syrup from the heat and add the egg yolks little by little, stirring constantly with a whisk. Bring it back to medium heat, stirring constantly with the sticks, around and in the middle, until it thickens. Remove the pan from the heat, transfer the sweet to a platter, spread well, cover with cling film directly on the sweet and let it cool.

Egg white pie: beat the egg whites with the lemon juice until stiff. Add the sugar little by little, beating constantly until soft peaks form. Pour the mixture onto the tray lined with parchment paper. Spread well and smooth the surface.

Bake in a preheated oven at 220ºC, in a bain-marie, until firm and golden on top, about 8 minutes. Cover with the still warm egg custard and roll into a pie shape, pressing the foil tightly on the outside. Transfer the packaged pie to a plate and refrigerate for 60 minutes. Remove the sheet from the pie and spread the pie with the egg custard.

Decorate with cinnamon powder and serve.