Cooking Instructions
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Step 1
(Pre-)heat cooking space to 130°C with Hot air
Step 2
Whisk the
Eiweiss (200 g)
whites until the mixture is white and stiff. Gradually add the
Granulated Sugar (300 g)
, whisking until the mixture is glossy.
Step 3
Mix the
Granulated Sugar (100 g)
and
Corn Starch (7 g)
together then whisk into the meringue mixture. Whisk in the
White Wine Vinegar (15 mL)
. Put the mixture into a piping bag with a large flat nozzle.
Step 4
Take 2 sheets of baking paper and on each draw a 24-centimeter diameter circle. For the base, make a round by piping a ⅓ of the mixture in a spiral shape, starting from the centre of the circle and working outwards. For the lid, pipe the rest of the mixture into the second circle and smooth with a spatula.
Step 5
Put the baking trays into the preheated cooking space at levels 1 and 3. Bake.
Step 7
Hot air 130°C for 50 Mins
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