Description
Light, crunchy, with the taste and aroma of raspberries and not a bit of grease is all it... bethanee cookies! Come and visit us, we will try!
Ingredients
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Egg white
4 piece
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Sugar
200 g
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Lemon juice
1 tsp
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Powdered sugar
1 Tbsp
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Almonds
100 g
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Bread crumbs
50 g
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Raspberry
100 g
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Vanilla
1 g
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Lemon peel
Cooking
Almonds I had prepared: I filled the nuts with boiling water for a few minutes, then cleaned out each nut from the skins, dry the nuts in the oven, crushed in a blender to a flour and mixed with powdered sugar and a pinch of zest.
Raspberries, not defrosting spread in a saucepan, add the vanilla, cover the saucepan with a lid and warmed raspberries until tender for 5-10 minutes. Additionally, the liquid in the raspberries I added.
Raspberry hot wipe through a sieve, the resulting puree is cooled to room t.
Chilled whites, beat with lemon juice on medium speed of mixer. As soon as the whites begin to foam, increase the speed of whisking and gradually powdering the sugar, whisk the whites until stable peaks. The mass turns thick, glossy, if you turn the bowl, the whites will not fall out.
Added to proteins in the almond mixture and breadcrumbs. Gently stir with a spatula (in any case not with a mixer!!) movement bottom-up.
Beat in raspberry puree, adding a spoon as a spatula, working very carefully, what would bezane "dough" is not lost volume. All put mashed potatoes do not have. Orientirueshsya on the consistency of the mass should not become liquid and fluid, she still has to keep the volume.
Preheat the oven t 80-90 degrees. Coat the baking pan with baking paper. Bezane "dough" put in a pastry bag and press out on a baking sheet in small "droplets"-cookies. Bake cookies in preheated oven for 40 minutes or until light blush. Then turn off oven and without opening the door fully cooled cookies in the oven.
The cookies put in a jar or in a bowl and served to the sweet table. Stored the cookies in a closed container, what would it lost the crunch.
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