Meringue cookies with champagne
Cook a sugar until its threads. Whip the egg whites with sugar. When whites are whipped hard, slowly pour a boiled sugar with a small stream. Whip to a hard mixture. Place the mass in a bag with a nozzle and injected small heaps on baking paper. Bake for 1 hour and then air-dire for approximately 5 hours, or overnight. From those quantities we get ½ kg of meringue cookies.
Jan 20, 2015 by
Servings: 4-8
Prep Time: 20 min
Total Time: 6h or overnight for drying
Prep Time: 20 min
Total Time: 6h or overnight for drying
Related Categories: Dessert,
Ingredients:
5 egg whites 250 gr of crystalline sugar - added to the egg whites 250 gr cooked sugar 2 tablespoons champagne For the filling: 1 cup strawberries 1/2 cup champagne a pinch of cinnamon 5 egg yolks 5 teaspoon sugar 1 dl of champagne 4 tbsp. honey 2 tbsp. sugar
