Category talk:Kitchen: Difference between revisions
From Pumping Station One
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Pre-heat oven to 290F. Cut parchment paper to a tray, and stack that in another tray. The double method prevents them from cracking / rising too quickly. Cut another parchment sheet and leave out separately- we'll use the same two trays for the second batch. | Pre-heat oven to 290F. Cut parchment paper to a tray, and stack that in another tray. The double method prevents them from cracking / rising too quickly. Cut another parchment sheet and leave out separately- we'll use the same two trays for the second batch. | ||
Sift these two together, removing any large bits. 138 g almond flour 124 g powdered sugar Set that aside. | Sift these two together, removing any large bits. | ||
138 g almond flour | |||
124 g powdered sugar | |||
Set that aside. | |||
Whip this at room temperature in a mixer until it begins to foam: 105 g egg whites | Whip this at room temperature in a mixer until it begins to foam: 105 g egg whites | ||
Slowly add this a teaspoon at a time | |||
105 g granulated sugar | |||
Stop the mixer when it's stiff and white- if you pull out the whisk and it has a "space needle peak" / pompadour, you're good. Don't overwhip to total stiffness. This is where you would add a drop or two of food color gel like Americolor, but we didn't have any. Whip again real quick to incorporate color. | |||
Pull off the meringue bowl and add in 1/3 of your powdered sugar / almond mix. Slowly mix until just incorporating all the dry stuff. Repeat two more times. | Pull off the meringue bowl and add in 1/3 of your powdered sugar / almond mix. Slowly mix until just incorporating all the dry stuff. Repeat two more times. | ||
