Eierkoeken

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or lightly grease a muffin tin or eierkoeken mold.

In a large mixing bowl, beat the eggs and sugar together vigorously using a hand mixer or stand mixer until the mixture is pale, thick, and has roughly tripled in volume, about 8-10 minutes.

Sift together the flour and baking powder in a separate bowl, then gently fold this dry mixture into the whipped egg and sugar mixture in small batches, being careful not to deflate the batter.

Add a small splash of water to the batter if needed to achieve a smooth, ribbon-like consistency, then fold gently until just combined.

Spoon the batter into the prepared molds or onto the baking sheet, filling each cavity about three-quarters full to allow room for rising.

Bake in the preheated oven for 12-15 minutes, or until the eierkoeken are lightly golden on top and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the eierkoeken to cool on a wire rack for at least 5 minutes before unmolding.

Dust the cooled eierkoeken generously with icing sugar before serving.