SOFT WHITE CHRISTMAS
Wednesday, December 22, 2010
Blueprints For A Marshmallow Gun
MERINGUES
Under the holidays are made of sweet and savory recipes, and often advance the egg whites, who make it? The meringues are a great idea, and in addition to their goodness, their white gold remind us of Christmas. Almost every year we do them, because unfortunately I have a grandson that celiac can eat, as he says, things just
'special' , and his great happiness for the meringues are part of the sweet and can eat with us!
few simple ingredients to these frothy sweetness!
3 egg whites to a baking sheet
60 grams of sugar per egg white
A pinch of salt 250 gr
fresh cream cake
PREPARATION Let the egg whites with a pinch of salt into a deep bowl and whip, preferably with electric whips, (unless you are very good even by hand), but not completely, the mixture should not be too Compact, only until there is more body fluid. Now add half the sugar to rain, mixing gently. Let's go back to mount the mixture until a consistent cream, beautiful white.
Now add the remaining sugar and mix with a spoon without mixing too much sugar in the dough should glimpse a bit 'lumpy. A cooked meringue to give a particular roughness to the surface. Prepare
the pan with a sheet of baking paper. With a spoon
beautiful full doses to make the meringue, which must be placed on the tray quickly and giving a slight turn of your wrist to give them their characteristic shape, or use the envelope to cook for decoration with large hole.
meringues made no more than four in a row, leaving at least 2-3 cm between a meringue and the other as the heat of the oven makes them swell. Bake the pan in middle of oven to prevent burning.
The oven should be 150 ° and every ten minutes must be lower than ten degrees oven until almost cold.
When the meringues are lightly gold check every now and texture, if cooked, turn off and leave them again until the oven is cool.
As already mentioned for other recipes, each oven has its own cooking, so it's hard to know perfectly adjust the oven, so check back often in this case the oven without opening at least halfway through cooking.
If you have come good, must be very fragile and delicate and swollen. Personally, I like the background soft and chewy, perhaps because make me go back to childhood, then I seemed to eat 'butts' in my house were not very welcome and so rare ...
are already so good, but a choice of mounting the fresh cream, and make it easier to eat , give a tap on the knuckle and create a sinking fund to support the cream or just put a hand on the saucer.
Toast together with a glass of Moscato and Merry Christmas to All!
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