Ingredients :
- 5 oz chickpea brine
- 1/2 c superfine sugar
- 1 t lemon extract
- 1/4 t cream of tartar
- 3/4 c raspberry jam
Method :
- Preheat oven to 250°F. Line 2 baking sheets with silicone baking mats.
- Combine chickpea brine, sugar, lemon extract, and cream of tartar in stand mixer with whisk attachment on hi until stiff peaks form. 10 min.
- With tablespoon size ice cream scoop, drop scoops of meringue batter onto prepared baking sheets. With back of spoon, make thumbprint on top of each cookie with swooping motion.
- Bake for 45 min. Torn off oven but do not open. Leave vookies for 2 hrs to cool before removing.
- Carefully lift each baking mat and gently peel away from cookies. Spoon scant 1 t jam onto each cookie. Serve immediately. Keep in airtight container.
0 komentar:
Posting Komentar