![]() ![]() ![]() When the meringue is stiff, firm and has a glossy texture, it is done.Ĥ Add half of the sifted flour mixture from step 2. Gradually add the granulated sugar to the egg whites and beat on high until stiff, glossy peaks form, about 1 minute. Set aside.ģ In a stainless steel mixing bowl, beat egg whites on high speed until they are foamy. Sift the mixture through a medium-mesh sieve twice. This pattern will be your guide for squeezing out the batter.Ģ In a food processor, grind almonds and powdered sugar to a fine powder. ![]() Draw 1-inch (2.5 cm) circles on the paper, spacing them at least 1/2 inch (1.5 cm) apart. Vanilla extract, or seeds from 1/2 a vanilla beanġ Cut a sheet of parchment paper to fit your baking sheet. "The following steps are for regular, or French, meringue, which is made by whisking egg whites while gradually adding sugar."ġ-1/2 cups (5 1/4 oz/150 g) powdered sugar Almonds and meringue, but you can make various types of meringue, depending on the ingredients you use," says author Hisako Ogita. ![]()
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