AMANDA |
zucchero a velo |
albume d'uovo |
VIGOR BAKING |
aroma mandorla amara |
VIENNESE |
Ingredients
Preparation
WithAMANDA: AMANDAg 1.000 Icing sugar g 200 Egg whites g 100 VIGOR bakingg 5 Bitter almond flavouring - q.s. With VIENNESE or MANTECA: VIENNESE or MANTECAg 1.000 Icing sugar g 200 Egg whites g 200 VIGOR bakingg 5 Bitter almond flavouring - q.s. Mix all the ingredients in order to obtain a smooth, uniform dough and deposit small amounts of the dough on ovenproof paper using a pastry bag with smooth nozzle. Sprinkle with caster sugar and leave to dry out in a dry environment for about an hour. Bake at 200-210°C for 10-12 minutes.
Ingredients
Preparation
WithAMANDA: AMANDAg 1.000 Icing sugar g 200 Egg whites g 100 VIGOR bakingg 5 Bitter almond flavouring - q.s. With VIENNESE or MANTECA: VIENNESE or MANTECAg 1.000 Icing sugar g 200 Egg whites g 200 VIGOR bakingg 5 Bitter almond flavouring - q.s. Mix all the ingredients in order to obtain a smooth, uniform dough and deposit small amounts of the dough on ovenproof paper using a pastry bag with smooth nozzle. Sprinkle with caster sugar and leave to dry out in a dry environment for about an hour. Bake at 200-210°C for 10-12 minutes.
