2 whole eggs;
2 sieved gems;
¾ cup of (tea) sugar;
1 and 1/2 cup of Familia Venturelli wheat flour;
2 tablespoons of potato starch;
1 spoon (coffee) of baking powder;
1 spoon (coffee) of bicarbonate;
Essence of vanilla or lemon peel;
300ml of dulce de leche;
4 cups of granulated sugar (tea);
1 cup of (tea) water;
Beat the eggs with sugar very well, for about 10 minutes, sift the dry ingredients together, add the lemon zest essence or zest, add the wheat flour and mix gently.
Drop the dough with a pastry mango on a baking sheet greased with flour and butter.
Place in a preheated oven at 170ºC for 8 to 10 minutes.
Remove from the oven, let it cool and fill the well-being. Bring water and sugar to a boil.
Let a syrup form to the point of weak wire, turn off the heat.
Put the pan in a water bath to keep the heat.
Bathe the candies in the syrup and place them in an open plastic bag.
Let it dry for at least 1 hour turn the well married and leave for another 2 hours at room temperature.