Two eggs divided into whites and yolks in this recipe, use chilled whites.

Whisk the whites to a solid foam with a pinch of salt. Then, continuing the process of beating, portions of the added crystalline sugar, then powdered sugar classic "HAAS", all whipped up so-called "stiff peaks" and complete dissolution of sugar. This means that if You lift the whisk or mixer on proteins, they will not fall off and the sharp edges will not bend under the force of gravity. Want to add to the proteins of food coloring, knead until the color became homogeneous.

Fill a pastry bag protein cream (meringue).

On the reverse side of the baking paper circle with a pencil the shape of a Tulip on the front side of the sheet, starting from the middle, put protein cream on the edge shape of the rim with one solid stripe, then fill in the middle. To bake is to dry it in the oven at 130 for about 40-60 minutes, occasionally gently opening the door for moisture, then leave to rise inside a closed oven for another 60 minutes.

To prepare the cream for the bonding of the halves of butter room temperature vzbit with 50-80 g of powdered sugar vanilla "HAAS" (the number of adjust to your taste!).

Wooden skewer to carefully make a recess groove on the half of the workpiece, attach the skewer with the top edge in the groove, on top of the cream, cover the second half.