STEPS
INGREDIENTS
the egg whites with a pinch of salt
the ingredients
1 pinch of salt
Beat the egg whites with a pinch of salt ( preferably with a mixer for those who are not used )
GREAT!!!!
ADD THE INGREDIENTS STEP BY STEP
AND MORE MIX WITH LOVE
And add the coloring to desired color.
more MIX
Using a spatula , add the mixture of almonds and icing sugar. ( meringue should have a slight sticky texture , consistent )
READY..AND GO WITH THE SPATULA
MIX ALL GENTLE
meringue should have a slight sticky texture , consistent
VOILA!!! IT IS READY
Put the cream in a blender and gradually add the butter.
In a baking paper with circles seasoning pastry bag about two cm
Let dry for about 20 minutes. And then bake at 150 degrees 12 minutes in the oven bottom . Let cool slightly and turn to cool from both side.
go to the padding
The ingredients for the filling 70 gr of raspberries 2 tablespoons raspberry jam 1 tablespoon raspberry syrup 100 gr sugar 120g cold butter
Grind the whole jam
raspberries and syrup
MIX ALL
THE RESULT!!!
In a bowl, beat eggs and sugar until pale mixture.
MIX GENTLE
In double boiler , add the ground mixture and whisk continuously until a thick cream.
Book a bowl and chill in refrigerator about 30 minutes.
LET´S GO
chill in refrigerator about 30 minutes.
Put the cream in a blender and gradually add the butter.
VOILA
and time to go pastry bag
add the padding
- 90.0g ground almonds
- 150.0g icing sugar
- 2.0 egg whites
- 1.0 Red food coloring ( better pasta)
- 1.0pch salt
- 70.0g raspberries
- 2.0Tbsp raspberry jam
- 1.0Tbsp raspberry syrup
- 100.0g sugar
- 120.0g cold butter
Safinca Restaurante
A 400 year old ibicencan style country house with panoramic views of Santa Eulalia del Rio (Ibiza). Open from 7pm until midnight. Closed on Mondays
Santa Eulalia del Rio, Ibiza
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