12 mai 2015

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TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

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Commentaires

12 Commentaires

evilcakelady   2017-01-08

wow, you cut out all those rounds of nougat! that is dedication. i just used the parchment, and unlike Marie, mine released perfectly. beautiful photos!

Michele   2017-01-08

Hi Kim: Your cookies look so much better than mine! I don't know why they turned out so completely flat. They are flavorful but not sure I'm going to make them again unless I can make them puffy like the ones in the book. I am looking forward to your Polish Princess, which I'm sure you will ACE!!

orin   2017-01-08

what a great idea using the edible nougat, nougat have so much more flavor. and your meringues looks amazing, great job!!

Catherine   2017-01-08

I decided against rice paper for that very reason - I'm way too lazy to cut all those little rounds! It's great that you like these biscuits so much, and yours do look great. Mine were a great disappointment.

Kimberlie 2017-01-08

Hi Catherine, what made it better was the fact that my nephew was visiting me that day, so we talked and I cut. Poof, they were done!

faithy   2017-01-08

I think wafer is better idea, cos back oblaten is thicker and doesn't really melts in mouth as quickly and it is quite hard actually..takes a while to melt in mouth unlike wafer paper.

Kimberlie 2017-01-08

Hi Faithy, using the nougat paper was a matter of convenience really, more than it was a choice. However, it sure is nice to know that it was good fortune! The nougat paper does melt very nicely in the mouth. I could see it would be unpleasant if the paper were any thicker. thanks for the response.

Milagritos   2017-01-08

These meringues are looking divine! Much lovelier than mine, for sure. I'm glad you enjoyed them so much. I can tell their great texture just from the way your cookies look

Kimberlie 2017-01-08

Milagritos, I thought yours were awesome! They weren't lovelier than mine. No way.

Vicki   2017-01-08

They look perfect! This recipe seems like it's just the starting place for some really delicious variations although they are scrumptious just as they are. Thank you for your very kind thought for the new baby.

Kimberlie 2017-01-08

Thanks Vicki! Re the baby: take care of yourself and each other. When the baby gets his bearings, enjoy all the precious moments!

Patricia @ ButterYum   2017-01-08

I'm hoping to make these tomorrow. I learned from experience, two trays of cookies never turn out as well as one when baking. I also do not like the results I get when I bake with the convection fan on. We live, we learn.... then we eat cookies!

Kimberlie 2017-01-08

Patricia @ ButterYum

Patricia @ ButterYum   2017-01-08

I'm hoping to make these tomorrow. I learned from experience, two trays of cookies never turn out as well as one when baking. I also do not like the results I get when I bake with the convection fan on. We live, we learn.... then we eat cookies!

Kimberlie 2017-01-08

Patricia, I really liked them; I hope you do too. You're right about the one tray at a time yields better cookies. I don't always have the patience, nor the time. Even after 5 years with this oven, I'm still learning its sweet spot.

Marie Wolf   2017-01-08

Perfect! They're a little hard to remove from parchment paper without losing some of the cookie, so I was wishing that I'd taken the time to locate the oblaten and cut out rounds of it.

Kimberlie 2017-01-08

Maybe Silpat would have worked better than the parchment in this instance. Thanks for your comment.

faithy   2017-01-08

Your cookies are perfect!! Look so dry and shiny! Wow..and you took the time to cut out all the rounds! That's a lot of work. You could have used the craft 2" round puncher...probably easier?

Kimberlie 2017-01-08

There is such a thing as a 2" puncher!

Mendy   2017-01-08

The cookie baker in you is really shining. These look so fantastic. I love the Kosher for Passover nouget paper you used (the link you placed says they are potato starch, water and oil). I'll have to find some next time. I think they will give a support to the sticky meringue. Very cool

Kimberlie 2017-01-08

I love your comment Mendy. Thank you

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