f
f
Hello! I'm back in the blogosphere! I'm not gone on vacation, but I was lazy! That evening when I return home from a busy day, I want to cook, but the light is not good for photos and write ... it takes time!
But hey, I'll make an effort, because I have receipts. Now they must write.
To start the week I offer superb gourmet meringue with the addition of the chestnut, one of my favorite treats!
Chestnut Meringues
For 28 small meringues
Beat 2 egg whites until stiff, then add 50g caster sugar and 75g of chestnut, the latter with great delicacy. Make small meringues on a baking pan with the pastry using a socket. Cook for 1-2h at 120 ° C.
Hi! I'm back! Even if I have not beens this Düring Those Days I Have Had Time to cook, but not to write. So, now I will try to make an effort. For today I want to propose this little, but delicious meringues with one of my favorite sweet ingredients, chestnut spread which is a spread typical in France with chestnuts, lot of sugar and some vanilla, it’s delicious! You may find it in your country, so I post the recipe.
Chestnut Meringues
Makes 28 little ones
Whisk 2 egg whites until they have a meringue consistence, and then add ¼ cup of thin granulated sugar and 2.7 oz. of chestnut spread. This last ingredient has to be delicately added. Form small meringues on a baking sheet with the help of a piping bag. Bake 1-2h at 250*F.
Hello! I'm back! I've been away a long time that I have had time to cook, but not write. So now, get to work! Today I present these little meringues. They are a delight, I've put one of my favorite ingredients, the cream of chestnuts, I usually buy in France but I think I have ever seen in a supermarket in Spain.
Chestnut Meringues
For 28 small meringues
Beat 2 egg whites in meringue. Add powdered sugar 50g and 75g cream of chestnut, the latter incorporating it very delicately. Form on a baking sheet using small meringues pasteles y una manga hornear from 1 to 2 hours at 120 ° C.
But hey, I'll make an effort, because I have receipts. Now they must write.
To start the week I offer superb gourmet meringue with the addition of the chestnut, one of my favorite treats!
Chestnut Meringues
For 28 small meringues
Beat 2 egg whites until stiff, then add 50g caster sugar and 75g of chestnut, the latter with great delicacy. Make small meringues on a baking pan with the pastry using a socket. Cook for 1-2h at 120 ° C.
Hi! I'm back! Even if I have not beens this Düring Those Days I Have Had Time to cook, but not to write. So, now I will try to make an effort. For today I want to propose this little, but delicious meringues with one of my favorite sweet ingredients, chestnut spread which is a spread typical in France with chestnuts, lot of sugar and some vanilla, it’s delicious! You may find it in your country, so I post the recipe.
Chestnut Meringues
Makes 28 little ones
Whisk 2 egg whites until they have a meringue consistence, and then add ¼ cup of thin granulated sugar and 2.7 oz. of chestnut spread. This last ingredient has to be delicately added. Form small meringues on a baking sheet with the help of a piping bag. Bake 1-2h at 250*F.
Hello! I'm back! I've been away a long time that I have had time to cook, but not write. So now, get to work! Today I present these little meringues. They are a delight, I've put one of my favorite ingredients, the cream of chestnuts, I usually buy in France but I think I have ever seen in a supermarket in Spain.
Chestnut Meringues
For 28 small meringues
Beat 2 egg whites in meringue. Add powdered sugar 50g and 75g cream of chestnut, the latter incorporating it very delicately. Form on a baking sheet using small meringues pasteles y una manga hornear from 1 to 2 hours at 120 ° C.
f
0 comments:
Post a Comment