90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
125 grams (4 ½ ounces) of ground almonds or almond flour
125 grams (4 ½ ounces) of icing sugar
25 grams (1 ounce) unsweetened cocoa powder (optional)
125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
125 grams (4.5 ounces) bittersweet chocolate
100 ml (3.4 fluid ounces) heavy cream
25 grams (1 ounce) unsalted butter
Directions
Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.
Place the egg whites in a bowl and add half of the caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
Transfer the beaten egg whites to a larger bowl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.作者: 卤面雁 时间: 2012-8-23 10:02 PM
看起来好好吃喔作者: jessyng7171 时间: 2012-9-27 04:38 PM
缤纷的颜色作者: sylvialoy 时间: 2012-10-2 11:09 AM
谢谢分享~!!作者: 白色葬礼 时间: 2012-10-14 07:54 PM
谢谢分享~ 很爱吃这个
我是彩色控作者: RO_Queen 时间: 2012-10-20 11:40 PM
如果要做薄荷口味的， 除了香精之类的……应该可以加什么东西？？作者: yummykate 时间: 2012-10-21 01:21 AM 回复 6#RO_Queen
