Meringue Kiss Cookies
Fixings:
4 eggs whites
1 container sugar
Squeeze of tartar
1 teaspoon of vanilla concentrate
Sustenance shading/color of your decision
Headings:
Line to prepare sheets with material and warmth stove to 175 degrees F
Place sugar, egg whites and tartar in a bowl over (not on) stewing water. Always whisk the egg whites until the point that the sugar has broken up.
Empty the egg blend into a perfect bowl. Utilizing a whisk connection on a stand blender or a hand held blend, gradually beat egg blend. Include vanilla concentrate and any sustenance shading on the off chance that you are utilizing it. Steadily increment speed and keep on beating blend until the point when firm pinnacles have nearly shaped. Blend is prepared when whisk connection plunged into blend leaves a twisted however firm pinnacle when evacuated.
Exchange blend to a baked good pack fitted with a nearby or open star tip and pipe ½ inch to ¾ inch wide treats, trying to separate them one inch from each other. Heat at 175 degrees F for 1 ½ hours, at that point kill broiler and leave the entryway marginally slightly open for meringues to chill off with the stove. Store meringue treats in a hermetically sealed compartment far from any warmth or dampness. Then again, store them in the cooler where they can be delighted in straight from the cooler with no defrosting.
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