Description
Actually, I want to show biscuit, which I just SOOOO pleased that I am now his forever. Not work just can not be tested more than once. Just the cooking method is slightly different than usual. Most interesting is that with fewer ingredients volume and height obtained is the same as with a large, but cooked in the usual way.
Ingredients
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Chicken egg
4 piece
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Sugar
150 g
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Flour
150 g
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Leavening agent
1 tsp
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Vanilla sugar
1 pack
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Butter
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Apricot
300 g
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Honey
2 Tbsp
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Cognac
1 Tbsp
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Salt
Cooking
Firstly, let's apricots. They need to be washed, and free from bones. Put them in a saucepan, add sugar (50 grams) and honey.
Add the cognac and put on fire. Cook, stirring, until evaporated half of the liquid.
Now the biscuit. Of course, I don't know, maybe it's for myself, I discovered America with this way of cooking, but I learned only recently. So... Eggs (cold), divided into whites and yolks.
In proteins add a pinch of salt and vanilla sugar.
Beat with a mixer at the highest speed. Begin to gradually add the sugar (100 gr.).
In the end, we should get a dense protein cream (like for meringue). Beat continue, don't stop.
Add the egg yolks one at a time. There is already a long whip is not necessary. Just added the yolk, mix, add the other immediately.
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