Esta dulce crema de merengue suiza de “Martha Stewart’s Cooking School” es perfecta para glasear nuestro Pastel de Naranja y Almendras o cualquier postre que desees..
This sweet Swiss meringue cream from “Martha Stewarts Cooking School” is perfect for glazing our Orange and Almond Cake or any dessert you desire. The recipe yields approximately 6 cups and includes sugar, egg whites, salt, cream of tartar, unsalted butter, and pure vanilla extract. The directions involve heating the sugar and eggs, whipping the meringue, mixing in the butter and vanilla, and finishing with a low-speed mix to reduce air bubbles. The cream can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. Before use, bring to room temperature and mix on low speed until smooth and flexible.
Dawson
27.04.2023 @ 03:03
This sweet Swiss meringue cream from “Martha Stewarts Cooking School” is perfect for glazing our Orange and Almond Cake or any dessert you desire. The recipe yields approximately 6 cups and includes sugar, egg whites, salt, cream of tartar, unsalted butter, and pure vanilla extract. The directions involve heating the sugar and eggs, whipping the meringue, mixing in the butter and vanilla, and finishing with a low-speed mix to reduce air bubbles. The cream can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. Before use, bring to room temperature and mix on low speed until smooth and flexible.