140g Egg Whites - at room temperature. Important that it is kept at room temperature.
180g Castor Sugar
- Whisk egg whites until no liquid is left
- add 90g sugar and whisk until soft peak
- add 90g sugar and whisk until very stiff peak - make sure all sugar is dissolved
160g ground almonds
160g Icing sugar
sift together and weigh again - make sure the total is 320g
add coloring and flavoring
1/4 tsp ran of tartar
combine almonds and egg whites and fold gently until it starts to get runny. scratch surface while folding the egg whites
stop once you reach ribbon stage.
150c oven (my oven 160c)
combine almonds and egg whites and fold gently until it starts to get runny. scratch surface while folding the egg whites
stop once you reach ribbon stage.
150c oven (my oven 160c)
12-14 minutes
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