Harlequin Bubbles Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
2: Egg whites,
1 tbsp: Chopped mixed candied fruits,
1/2 cup: Superfine sugar,
Directions:
Grease several baking sheets; line with parchment or waxed paper. In
a very clean grease-free bowl, beat egg whites until very stiff, but
not dry. Add 1/2 tablespoon of the sugar; beat until sugar is
incorporated and meringue is stiff and shiny. Add remaining sugar, a
little at a time, beating well after each addition. Preheat oven to
275 F (135 C). Using two small teaspoons, spoon very small mounds of
meringue onto prepared baking sheets, spacing apart. Sprinkle each
meringue with a few pieces of candied fruit. Bake meringues 1-1/4
hours or until crisp and dry on the outside, but soft in the center;
cool. Remove meringues from the paper. Depending on the oven used,
it may be necessary to select a lower temperature to keep meringues
white. Source: "The Book of Cookies" by Pat Alburey.
Source from luhu.jp
a very clean grease-free bowl, beat egg whites until very stiff, but
not dry. Add 1/2 tablespoon of the sugar; beat until sugar is
incorporated and meringue is stiff and shiny. Add remaining sugar, a
little at a time, beating well after each addition. Preheat oven to
275 F (135 C). Using two small teaspoons, spoon very small mounds of
meringue onto prepared baking sheets, spacing apart. Sprinkle each
meringue with a few pieces of candied fruit. Bake meringues 1-1/4
hours or until crisp and dry on the outside, but soft in the center;
cool. Remove meringues from the paper. Depending on the oven used,
it may be necessary to select a lower temperature to keep meringues
white. Source: "The Book of Cookies" by Pat Alburey.
Source from luhu.jp
Tags
Cake/cookie