These meringues are pearly, with a delicate rose tone and an intense sour black cherry fragrance!
Se avete già realizzato le meringhe con la ricetta del pasticcere Giovanni Pina che vi ho proposto in passato, provate ora a fare queste, perlate e di un delicato rosa, dall'intenso profumo di amarena!
Se avete già realizzato le meringhe con la ricetta del pasticcere Giovanni Pina che vi ho proposto in passato, provate ora a fare queste, perlate e di un delicato rosa, dall'intenso profumo di amarena!
Sour Black Cherry Pearly Meringues
Ingredients: 158 gr. (3/4 cup) of granulated sugar, confectioners' sugar, 58 gr. (egg whites from 2 large eggs) of egg whites, at room temperature, a few drops of lemon juice, 3 tbsp. of sour black cherry syrup
Directions: Whip the egg whites. When the mixture becomes white, add the granulated sugar in three stages, increasing the mixer's speed; continue whipping the egg whites, adding a few drops of lemon juice as a final step. Bressanini suggests 1/2 tsp. of lemon juice for each 100 gr. of egg whites, (just less than 4 eggs). Once the egg whites have been beaten, add three tablespoons of sour black cherry syrup, stirring it slightly. This will give the mixture a slightly variegated effect. Using a piping bag with an 8 mm. or 12 mm. (5/16 or 1/2 inch) plain or star tip, pipe out drops of meringue onto a wax paper lined baking sheet; sprinkle with confectioners' sugar and allow to rest for 10 minutes. Sprinkle again with confectioners' sugar and bake for 2 hours at 90°C (190°F).
Thanks to all of you who follow me and to your blogs (which I follow), because I always learn something new about cooking. I hope that I too can be an inspiration for you, so, if you liked this post, share it with your friends!
Zucchero semolato 158g, zucchero a velo, albume 58g, alcune gocce di succo di limone, tre cucchiai di sciroppo di amarena.Ingredients: 158 gr. (3/4 cup) of granulated sugar, confectioners' sugar, 58 gr. (egg whites from 2 large eggs) of egg whites, at room temperature, a few drops of lemon juice, 3 tbsp. of sour black cherry syrup
Directions: Whip the egg whites. When the mixture becomes white, add the granulated sugar in three stages, increasing the mixer's speed; continue whipping the egg whites, adding a few drops of lemon juice as a final step. Bressanini suggests 1/2 tsp. of lemon juice for each 100 gr. of egg whites, (just less than 4 eggs). Once the egg whites have been beaten, add three tablespoons of sour black cherry syrup, stirring it slightly. This will give the mixture a slightly variegated effect. Using a piping bag with an 8 mm. or 12 mm. (5/16 or 1/2 inch) plain or star tip, pipe out drops of meringue onto a wax paper lined baking sheet; sprinkle with confectioners' sugar and allow to rest for 10 minutes. Sprinkle again with confectioners' sugar and bake for 2 hours at 90°C (190°F).
Thanks to all of you who follow me and to your blogs (which I follow), because I always learn something new about cooking. I hope that I too can be an inspiration for you, so, if you liked this post, share it with your friends!
Montare l’albume tenuto a temperatura ambiente; quando l'albume "sbianca" aggiungere lo zucchero semolato in tre volte, aumentando la velocità delle fruste; continuare a montare e aggiungere alcune gocce di succo di limone, a finitura (Bressanini suggerisce l'uso di ½ cucchiaino di succo di limone ogni 100g di albume). A fine montatura, acciungete tre cucchiai di sciroppo di amarena, mescolando pochissimo, per lasciare in evidenza una lieve variegatura.
Formare grandi gocce con un sacchetto da pasticceria con bocchetta liscia o spizzata del diametro di 8 millimetri (oppure 12mm, per quelle delle foto), spolverarle con zucchero a velo, lasciarle riposare dieci minuti, spolverarle nuovamente di zucchero a velo e cuocerle per circa 2h a 90°-95°C, su di una placca coperta da carta forno.
Grazie a voi che mi seguite ed ai vostri blog (che seguo) imparo sempre cose nuove sulla cucina. Spero di esservi d'ispirazione anche io, quindi, se vi è piaciuto l'articolo, condividetelo con i vostri amici!
Nella mia cucina
0 التعليقات:
إرسال تعليق