Olemme ottaneet arvailuja tekemästä näitä patisserie kauneutta, joten voit valmistaa niitä kotona (alle 25 senttiä pop!). Punnitse tarkkaan ainesosat ja noudata vaiheittaisia ohjeita meringian valmistamiseen, taittele manteliseoksessa ja pistä taikina kierroksiksi. Iloa yksi ja kaikki upeilla, herkullisilla, ammattimaisilla tuloksilla.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“We have taken guesses to make these patisserie beauties, so you can make them at home (for less than 25 cents each!). Weigh the ingredients carefully and follow the step-by-step instructions for making meringue, folding in the almond mixture, and piping the dough into rounds. Enjoy with beautiful, delicious, professional results. 2 hours 30 min Makes 20-25 sandwich cookies. Total time prep yield ingredients 2/3 cup sliced light almonds (71 grams) 1 cup candy sugar (117 grams) 2 large egg whites, room temperature 1/4 cup granulated sugar (53 grams) 1/4 tsp peppermint extract 2 drops leaf green gel paste food coloring Bitter chocolate, for grating Filling 1/4 cup heavy cream 1 1/2 ounces finely chopped light chocolate 1/2 tablespoon unsalted butter instructions 1. Preheat the oven to 350 degrees and place the rack in the lower third. Place the almonds in a food processor; until as fine as possible, about 1 minute. Add the candy sugar; until combined, about 1 minute. 2. Pass the almond mixture through a fine sieve. Transfer the solids in the sieve to the food processor; grind and sift again, pressing down into the holes. Repeat until less than 2 tablespoons of solid matter remain in the sieve. 3. Beat the egg whites and granulated sugar together by hand. Beat at medium speed (4 on KitchenAid) for 2 minutes. Speed is medium (6) and beat for 2 minutes. Then beat on high (8) for 2 more minutes. 4. Whipped egg whites should be stiff, shiny peaks when you lift the handle out of the bowl. Add peppermint extract and food coloring and beat at maximum speed for 30 seconds. 5. Add the dry ingredients all at once. Fold the bottom of the bowl up with a spatula and then press the flat disc of the spatula tightly into the center of the mixture. Repeat only until the dough flows like lava, 35-40 perfect strokes. 6. Place a pastry bag with a 3/8 inch round tip (Ateco # 804) inside a glass. Transfer the dough to the bag; secure
27.04.2023 @ 00:22
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“We have taken guesses to make these patisserie beauties, so you can make them at home (for less than 25 cents each!). Weigh the ingredients carefully and follow the step-by-step instructions for making meringue, folding in the almond mixture, and piping the dough into rounds. Enjoy with beautiful, delicious, professional results. 2 hours 30 min Makes 20-25 sandwich cookies. Total time prep yield ingredients 2/3 cup sliced light almonds (71 grams) 1 cup candy sugar (117 grams) 2 large egg whites, room temperature 1/4 cup granulated sugar (53 grams) 1/4 tsp peppermint extract 2 drops leaf green gel paste food coloring Bitter chocolate, for grating Filling 1/4 cup heavy cream 1 1/2 ounces finely chopped light chocolate 1/2 tablespoon unsalted butter instructions 1. Preheat the oven to 350 degrees and place the rack in the lower third. Place the almonds in a food processor; until as fine as possible, about 1 minute. Add the candy sugar; until combined, about 1 minute. 2. Pass the almond mixture through a fine sieve. Transfer the solids in the sieve to the food processor; grind and sift again, pressing down into the holes. Repeat until less than 2 tablespoons of solid matter remain in the sieve. 3. Beat the egg whites and granulated sugar together by hand. Beat at medium speed (4 on KitchenAid) for 2 minutes. Speed is medium (6) and beat for 2 minutes. Then beat on high (8) for 2 more minutes. 4. Whipped egg whites should be stiff, shiny peaks when you lift the handle out of the bowl. Add peppermint extract and food coloring and beat at maximum speed for 30 seconds. 5. Add the dry ingredients all at once. Fold the bottom of the bowl up with a spatula and then press the flat disc of the spatula tightly into the center of the mixture. Repeat only until the dough flows like lava, 35-40 perfect strokes. 6. Place a pastry bag with a 3/8 inch round tip (Ateco # 804) inside a glass. Transfer the dough to the bag; secure