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- Ingredients
- Recipe
- Eggs3 unit(s)
- Cream of tartar7 g
- Crystal sugar58 g
- Confectioner's sugar200 g
- Almond flour112 g
- Dye to taste
- Sift the icing sugar and almond flour
- Beat the egg whites with the cream of tartar and add the coloring and granulated sugar little by little.
- Gently fold the meringue together with the flour and sugar with a spatula.
- Add the mixture to the pastry bag and preheat the oven.
- In a mold place the silicone mat (so it doesn't stick) and press the bag making small circles on the mat
- Tap the mold against the table to remove internal bubbles and use a toothpick to shape, let it rest until it forms a “cone”
- Put it in the oven at 170 degrees until it forms the "pesinho" and then increase to 180 degrees and leave it for 10 minutes and remove and let it cool
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