Kiss pastry
Recipe Ingredients
- 5 eggwhites
- 9 oz sugar
Preparation
There are several rules that have to be followed, otherwise the pastry is not going to be right. You need to beat egg whites in a dry dish – even a small drop of water or fat will spoil everything. You need to be careful separating whites from yolks, so yolks would not get into whites. For best results, beat cold egg whites.
Beat the whites into foam. For best results, add a pinch of salt or a couple of drops of lemon juice.
While beating, gradually add sugar (1-2 tablespoons at the time). Beat it until the mix is thick and dense.
Cover the pan with baking paper. Using a spoon or pastry tube, lay the pastries out. Place in the oven. Dry the pastries at 212F. The cook time depends on the pastry size. On average, it is necessary to dry the pastries for 1-1.5 hours (but it is possible that it is necessary to dry it longer).
Bon appétit!
Print Version
21.03.2008
