Meringue bones – a detailed recipe for cooking. друзьями: 
The photodishes: Ralph Smith Time: 2 hours. 30 min. Difficulty: medium Quantity: 12 meringues. Recipes use volumetric containers of volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 large egg whites
- 1/4 tsp tartar (can be replaced with lemon acid)
- 3/4 Art. Sahara
- 1 tsp vanilla extract
- Strawberry Jam Filling
Recipes with similar ingredients: eggs, tartar, vanilla extract, strawberry jam
Recipe preparation:
- Install the grilles in the upper and lower third of the furnace; preheat to 120 ° C. Line 2 baking sheets for baking parchment paper. Beat egg whites and lemon acid mixer in a large bowl at medium speed to white colors and foams. Gradually add sugar and stir for about 5 minutes. then add the vanilla. Transfer the meringues to a pastry bag with 0.7 cm round tip. Lay out future bones small size (8 cm.) on prepared baking sheets. Bake by swapping the baking sheets in the middle of cooking until meringues will not become dry, from 1 h. 30 min. up to 2 hours. Switch to wire rack and cool completely on baking sheets.
- Carefully separate the meringue from parchment paper and with a flat spread a thin layer of jam on the sides, connect the two bones together. Repeat with the remaining meringue.
