J
Jeanh
Guest
You do not have permission to view the full content of this post.
Log in or register now.
FRENCH MERINGUE
INGREDIENTS:
4 egg whites
2 1/4 cups (280g) icing sugar
PROCEDURE:
Preheat the oven to 95 degrees C (200 degrees F).
Butter and flour a baking tin.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer.
Sprinkle in sugar a little at a time, while continuing to whip at medium speed.
When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag.
Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way.
Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan.
Allow cøøkíés to cool completely before storing in an airtight container at room temperature.
FRENCH MERINGUE
INGREDIENTS:
4 egg whites
2 1/4 cups (280g) icing sugar
PROCEDURE:
Preheat the oven to 95 degrees C (200 degrees F).
Butter and flour a baking tin.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer.
Sprinkle in sugar a little at a time, while continuing to whip at medium speed.
When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag.
Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way.
Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan.
Allow cøøkíés to cool completely before storing in an airtight container at room temperature.
