On baking paper, draw a 10cm circles, leaving several cm spacing between them. Place it on flat baking tray. Preheat oven to 180C.
In mixer bowl beat egg whites with salt until stiff. Gradually add sugar, one tablespoon at a time. Beat whites to the formation of rigid, shiny foam. Add white vinegar or lemon juice and potato flour and beat shortly. The mass of meringue expound on the selected paper circles, slightly align.
Put baking tray with meringues to the oven. After 2 minutes reduce the temperature to 140c and bake for 40 minutes. Meringues should be slightly golden brown, they can slightly crack, but the touch should be dry and crisp.
Turn off the oven, open the door a little and leave to cool for several hours or overnight. Pour into mixer bowl whipping cream, Blackcurrant, Spinach or Raspberry LYO POWDER, powdered sugar and Mascarpone cheese . Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted.
Apply the cream to a piping bag and decorate your meringues. Sprinkle LYOFOOD Fruits on cream.
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Surging glaciers are one of the biggest enigmas in Glaciology. These are glaciers that can quickly accelerate and reach speeds over 5-10 m per day over several years.
Back from two months of adventures on the new continent full of powdery snow and bloody cracks.