1t. cream of tartar
1 1/2c. sugar
1t. vanilla extract
3 c. chopped nuts( I used almonds)
plastic piping bag
icing:
1 1/2 c. butter room temperature(I used the unsalted kind)
3/4 c sugar
2c. chopped nuts
1. Preheat oven to 300, line a cookie sheets with greased and floured foil
2. Beat eggwhites and cream of tartar,add sugar and vanilla gradually. Beat until stiff but not dry.
3.Add the finely chopped nuts just fold so gently
4.Fill the piping bag with meringue, cut the end with a small hole, you could pipe it in circle or oblong shape .
5.Bake into the center of the oven for 30-35 or longer the meringue needs to be brown in color and cool on a wire rack.
6. For the icing; beat butter and sugar until light and fluffy
7. Ice the cooled cookies and roll with chopped nuts,place them on top of the cupcake liners, so they wont stick together, store them in the freezer bags until ready to eat. The meringues stays really crisp in the freezer,just thaw out 5-10 minutes on top of the counter before serving. Sylvanna is very rich dessert so a person could really eat only one.
My kids like them without icing hindi nakakasuya.Good with a cup of hot unsweetened tea. They kept very well in the freezer for months.
4 comments:
i've tried this once for the first time, couldn't believe it turned out to be a success my hubby loved it so much that he got to finished it all by himself...he's adking me again to make one..but got no time at the moment..
this one is different from what i made before, but this surely is yummy, can't wait to try and taste this.
hey, guys you could use the same technique if you want a square cakes or round just spread it on baking sheets or a round pan,make sure you flour and greased the foil but dont use a wax paper.The temperature is 300 degrees not 350 in that slide show my daughter mistake. Any comments and suggestions are very much welcome.
just a quick tip, separating eggwhites is easier if they are cold and for fluffier meringue always let the egg whites be at room temperature before beating.thanks!
Post a Comment