Stuffed Footballs

Preheat the oven to 180 degrees hot air. For the footballs, melt the butter and let it cool slightly. Separate the eggs. Beat the egg whites with a little sugar and gradually add the remaining sugar and beat until very stiff. Beat the egg yolks with water until foamy. Stir the beaten egg whites into the yolks. Sift the baking powder into the flour and gently fold into the mixture. Finally, stir in the melted butter.

Grease the soccer muffin tin well with butter, dust with flour and fill up to 2/3 with the mixture.

Bake for about 20 minutes.

Let the footballs cool a bit, remove from the molds and cut off the bottom a bit. Hollow out a little. You can eat the removed mass right away.

Fill the footballs with a cream of your choice. You can also glue 2 halves together to make an almost round ball.

The footballs with sugar icing and possibly decorate the individual fields with food coloring or chocolate.

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