ROYAL ICING WITH REAL EGG WHITES
THIS IS SPECIAL FOR other countries don't have available powdered egg whites.
Ingredients:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Enjoy 100 Simple & Delicious dessert recipes from your favorite Creatividades Latinas. https://www.creatividadeslatinas.net/
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Saturday, October 22, 2011
Sunday, April 17, 2011
Strawberry Charlotte
Strawberry Charlotte Ingredients 30 ladyfingers 1 can sweetened condensed milk 1/4 cup lemon juice 2 teaspoons lemon rind 2 cups sliced strawberries 2 cups heavy cream 5 tablespoons powdered sugar Whole strawberries for garnish How to make it
Butter a loaf pan then line bottom and sides with ladyfingers reserving six for the top. Beat condensed milk with lemon juice and rind then add sliced strawberries. Whip one cup of cream then fold into milk strawberry mixture. Spoon into ladyfinger lined pan then cover with remaining ladyfingers and chill for several hours or overnight. To serve loosen edges and invert onto platter. Whip remaining cream then add powdered sugar and beat until mixed. Spread over ladyfingers and garnish with whole strawberries.Sunday, March 20, 2011
Basic Sugar Cookies RECIPE
Basic Sugar Cookies
1 3/4 stick butter (200g)
@ Room temperature1 cup + 2 T sugar (200g)
1 egg, lightly beaten
3 cups flour (400g)
Cream the butter with the sugar.
Beat in the egg until combined.
Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly.
Roll out dough to a 1/4 inch thickness.
I take a fourth of the dough and place it between 2 large sheets of plastic wrap.
To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.
Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 350°F.
Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack.
**SEE :Sugar Cookie Icing
1 3/4 stick butter (200g)
@ Room temperature1 cup + 2 T sugar (200g)
1 egg, lightly beaten
3 cups flour (400g)
Cream the butter with the sugar.
Beat in the egg until combined.
Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly.
Roll out dough to a 1/4 inch thickness.
I take a fourth of the dough and place it between 2 large sheets of plastic wrap.
To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.
Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 350°F.
Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack.
**SEE :Sugar Cookie Icing
Subscribe to:
Posts (Atom)