Cherry-Pecan Мeringues
Тези “бисквитки” се правят лесно и не се изисква брашно.
Източник: Ежедневна храна, януари / февруари 2006 г.
Общо време
Prep
добив
Съставки
инструкции
Бележките на готвача
За да направите бисквитките еднакви по размер, изсипете закръглени мерителни лъжици смес от меринге и печене на пергамент. Използвайте пръстите си, за да извадите цялата менгеу
на лъжицата (тя е доста лепкава). Не печете на влажен ден, или вашите мерангуси може да не изсъхнат.
на лъжицата (тя е доста лепкава). Не печете на влажен ден, или вашите мерангуси може да не изсъхнат.
Jonah
27.04.2023 @ 16:11
These “cookies” are easy to make and do not require flour. Source: Daily Food, January / February 2006. 2 hours and 30 minutes 30 min Makes 36 Total time Prep Yield Ingredients 4 large egg whites, room temperature 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1 cup sugar 1/3 cup chopped dried cherries or dried cranberries 1/3 cup chopped pecans instructions 1. Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat the egg whites, cream of tartar, salt, and vanilla until soft peaks form. 2. Still beating, very gradually (1 tablespoon at a time) add the sugar to the egg white mixture. Continue beating until the sugar dissolves and stiff peaks form, 2-3 minutes. Gently fold in the chopped dried cherries and chopped pecans. 3. Drop the meringue mixture by rounded tablespoonfuls onto the prepared baking sheets, spaced about 1 inch apart. Bake, switching the baking sheets halfway through, until the meringues are dry, about 2 hours. Cool completely on the baking sheets. They can be stored in an airtight container for up to 5 days. Cooks Notes To make the cookies uniform in size, use rounded measuring spoons to scoop the meringue mixture onto the parchment-lined baking sheets. Use your fingers to scrape all the meringue off the spoon (its quite sticky). Do not bake on a humid day, or your meringues may not dry out.