Description
Tender, crispy dessert with a raspberry - chocolate flavor well, just created for girls-girls.
Ingredients
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Egg white
4 piece
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Sugar
0.75 cup
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Jam
3 Tbsp
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The food dye
-
Dark chocolate
250 g
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Jam
3 Tbsp
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Cream
250 ml
Cooking
The raspberry jam, strain through a sieve to remove seeds. Add food coloring (optional), mix well.
Beat egg whites adding the sugar in portions until stable peaks and until the sugar is dissolved. Proteins should be a very thick, glossy and stiff.
Separate one Cup of the protein mass and with a spatula gently stir in raspberry jam. Add pink to the main mass of the protein and gently stir with a spatula until a uniform color.
Podgotovit cooking bag or pack with a nozzle for roses. Baking tray lay pergamentnoy paper. Keeping a package of cream vertically and starting at the center and then around the circle to transplant roses. Bake or rather dry the meringue in a preheated to 90-100 *C (195*F) for 1.5 hours.
Cream bring to a boil, but do not boil. Pour the cream into the chocolate, and well stir until chocolate is completely dissolved. Allow them to cool down and put into the fridge for 40 minutes.
Raspberry jam through a sieve. Whip the chilled cream with the chocolate. Add jam and with a spatula mix well.
I slightly overexposed the cookies in the oven and they slightly changed the color, check the oven during drying. My color was somewhere between pink and beige, which is also very pale and beautiful. Remove from the oven, allow to cool completely. On the one half to one teaspoonful with slide cream and cover with the other half, slightly flatten.
Soft yet crisp with raspberry flavour dessert is ready. From a given amount of ingredients poluchalos 50 halves - as many as 25 cookies.
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