They are a Swabian speciality that among others Queen Victoria and Queen Elizabeth have enjoyed before.
- 2 eggs
- 1 pinch of salt
- 150 g icing sugar sieved
- 1 tbsp vanilla sugar
- 150 g flour sieved
Beat the eggs with a pinch of salt in a stand mixer until foamy and slightly stiff.
Mix in the flour and sugars but try not to break the structure of the beaten dough.
Put the dough into a piping bag and cut off the tip (or use a small round piping tip). Pipe small dots on a greased baking tray or parchment paper. For the typical Wibele shape put two dots closer to each other so they connect a little bit. The dots should be about 5 mm in diameter.
Let the Wibele dry overnight.
Preheat the oven to 140°C (280°F).
Bake the Wibele for 10-15 mins depending on your oven. They should be golden and not stick to the baking tray anymore. Let cool before eating.