How to make
Oven - 370°F (190 degrees).
Two flat trays covered with baking paper.
The eggs are divided into yolks and whites. Whisk the egg whites well with the salt, add the cream tartar and beat them on a high speed with a mixer until a white mixture forms. They are set aside.
Beat the yolks with a mixer and add 2 tbsp. of boiling water. Beat until you have a white mixture. Add the sugar, lemon peel, vanilla and beat again, then the oil and beat until everything is mixed, for another 30-40 seconds.
Sift the flour, starch and baking powder over the bowl. Stir gently with a spatula.
Add the egg whites in portions, while stirring gently with a spatula from bottom to top to preserve their volume. The finished mixture is set aside.
A large flat baking pan, is lined with baking paper. Draw about 7-8 cm circles on the paper, but so that they are at a small distance from each other. A total of three circles in length and three circles in width are made in a row, which is a total of 9 pieces. Turn the paper over, so that the pencil doesn't transfer onto the pastry.
In each drawn circle, put 1 tablespoon and a little more of the egg white mixture and carefully spread it out, while trying not to go beyond the outline. Prepared this way, they are placed in a preheated oven at 370°F (190 degrees) for 6 to 7 minutes. Time it.
Once they are ready, take them out of the oven and just as they are in the baking pan, cut the paper into strips lengthwise, a total of three strips. With your hands, form a groove as they are with the paper and immediately place them on a cotton cloth, which is rolled up. This is done with each strip, it is wrapped in a cotton towel. Leave them until they have completely cooled and take the form of a taco.
Whip the cream with 1 tbsp. powdered sugar. It is placed in a piping bag with a star-shaped tip.
Once the tacos have cooled, they are opened up and two halves of the strawberries are placed in them. Pipe out the cream on top and finish them off with two halves of strawberries.
This is a type of sponge dough, but it also contains oil, probably for the elasticity of the dough. Work quickly while they are still warm, they are more elastic then and will not crack. I will add a photo in the gallery of a taco without a filling, so you can get an idea of what it looks baked.
