Description
The recipe is simple and delicious, originalna flow.
Ingredients
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Egg white
2 piece
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Powdered sugar
125 g
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Citric acid
0.25 tsp
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Vanilla
0.25 tsp
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The food dye
0.25 tsp
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Dark chocolate
100 g
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Nuts
125 g
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Cocoa powder
60 g
Cooking
To start, prepare two baking sheets for baking, cover them with parchment paper. Preheat the oven to 170F degrees f (75C). The bowl of the mixer should be clean and dry, then proteins very well go astray. Whisk the whites on medium speed. When whites will become foam, then add cream of Tartar and continue whisking.
After you see soft peaks on the proteins, to increase the speed of the mixer for 5-6 receptions pour the powder. And beat 10 minutes until the whites will become shiny and stiff peaks appear divorces.
Then we add green dye and vanilla extract and whip.
Take a pastry bag, nozzle with a circular hole fixed. Pastry bag set in the high Bank, so it was good to put cream.
Then press out on a baking sheet our acorns to do this, put the nozzle closer to the pan gently squeezing and lifting her to draw back so that turned out (try) not too sharp up.
Bake for 90 minutes, leave to cool in the oven, meringue should be dry and easy to fall away from the parchment.
Nuts to kill blender.
In restofline chocolate to lower our acorns with flat sides, then in cocoa or nuts, (in cocoa, I dipped, but chocolate and nuts), you get two kinds of acorns.
Then give they are dried for about one hour at room temperature (I 10 minutes).
Enjoy your tea!
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