Some days off and got 10 organic super eggs to be transformed in eggliqueur and baisers 🙂

here the recipes if you want to try for yourself


egg liqueur


recipe by rule of thumb:

  • 10 egg yolks
  • 300 g icing sugar
  • a little bit of cinnamon powder and vanilla sugar, 1 pinch of salt and if you like also 1 pinch of chili and pepper
    beat with the mixer for 10 minutes until light and creamy
  • add 4 dl lightly beaten whipped cream
    and continue to batter for 5 minutes
  • then while beating add 3 dl Cognac in a thin stream
  • batter for another 3 minutes


the longer you beat the creamy thing the better the emulsion and it will not separate later in the fridge.

Sugar and acohol help to keep it, and please use only very fresh eggs.

Fill into 2 bottles well washed and rinsed with hot cooking water.

Let it “ripe” in the fridge for 1-2 weeks. Great with coffee and desserts.



With the remaining 10 egg white make easy some Baisers (Meringues):


recipe by rule of thumb:

  • 10 egg white with 1 pinch of salt, whisk until stiff
  • add 1 small spoon lemon juice
  • then add 500-550 g caster sugar, spoon by spoon and whisk until you have a fluffy cream


  • put it in a icing bag and put it on a baking tray (you also could use 2 spoons and form small portions)
  • bake for 2 hours at 100 degrees celsius with air circulation if you have, else use 120 degrees
  • let cool in the open oven


if they keep, they will keep until summer withou problem.

great with vanilla ice cream and berries or chocolate sauce and whipped cream 🙂

have a great and delicious christmas

En Guete

and a merry Christmas from Carolyn