Preparation of Strawberry and Cream Tacos

• Separate the yolks from the whites.
  Beat the whites until stiff, add 2 tablespoons of sugar and continue beating until you get a firm and shiny meringue.
  Separately, beat the yolks with another 2 tablespoons of sugar until they are light and fluffy, then add the sifted flour and baking powder, mixing with a spatula in gentle movements from bottom to top.
  Also incorporate the egg white mixture, again with a spatula from bottom to top, until you get a homogeneous mixture.

• Line a large baking tray, or the oven baking sheet, with parchment paper.
  Place one and a half tablespoons of batter on the paper, spreading the mixture with the back of the spoon to form a disc about 3 inches in diameter and continue like this until all the batter is used, being careful to form the discs a few inches apart as they will expand during baking.
  Bake in a preheated oven in static mode for about eight minutes, until golden.
  Meanwhile, prepare as many pieces of plastic wrap as there are discs you have baked.

• At the end of the baking time, remove from the oven, sprinkle the discs with a little sugar, let them cool slightly, and gently remove them from the parchment paper. Immediately place them on the plastic wrap with the sugared side facing it and pinch the edges of the wrap closed to form a candy shape, folding the discs gently: it is important to do this quickly so the folding happens while the discs are still warm to avoid breaking them.
  Once wrapped in the plastic, let the tacos cool completely.

• Whip the cream to stiff peaks with the powdered sugar.
  Wash the strawberries and cut them into pieces.
  When the tacos are cool, remove the plastic wrap and fill them with strawberries and cream to your liking and finish them with a dusting of powdered sugar.
  Serve your strawberry and cream tacos.

  Chez Bibia