Befana's Sweet Coal

To make Befana's sweet coal, start with the icing: place the egg whites in a bowl 1, add the drops of lemon juice, and start whipping with the beaters (alternatively, you can use a stand mixer). Gradually incorporate the powdered sugar 2, the alcohol 3,

finally add the black food coloring powder 4. The dosage is for the powder version; if you use liquid colorings, you will need a slightly larger amount. In this case, it is recommended to increase the amount gradually until you reach the desired color. Keep whipping until you achieve a thick and dark glaze. Separately, in a thick-bottomed stainless steel pan, non-stick, prepare the syrup: pour in the water and black coloring 5, add the granulated sugar 6

mix quickly to wet all the sugar and let it boil until the caramel reaches a temperature of 286°F 7. If you don't have a thermometer, do not add the coloring immediately, but add it as soon as the caramel becomes golden. It will take about 10-15 minutes. Slightly heat 2 tablespoons of icing in a double boiler or microwave and pour them into the syrup 8. Give a quick stir and immediately pour into a loaf pan lined with parchment paper 9 (or in a mold with high edges).

The mixture will increase in volume; if you want a more airy coal, let it cool without stirring; if you prefer it more compact, stir the coal for a few seconds in the mold with a spoon. Let the coal harden at room temperature, then turn it over on a cutting board (10-11) and roughly cut it with a knife to achieve the "coal" effect 12.