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Tinker802
Hagades of bluff cookies
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Ingredients
Directions
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Preheat the oven to 140ºC.
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Beat the eggs with the berry juice, beet juice and a pinch of salt frothy in a fat-free bowl.
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Beat with a mixer spoon for spoon the sugar through it and whisk for another 5 minutes until the protein is completely stiff and shiny.
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Put the mixture in the piping bag and spray 16 rounds or round biscuits on the baking tray. Bake the meringues in the oven for 30-40 minutes.
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Meanwhile, scoop the berries with the jelly sugar and bring to the boil. Cook for 3-4 minutes without stirring.
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Spoon into a dish and allow the jelly to cool and harden.
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Brush half of the meringues with the berry jelly and stick the other meringues on top.
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Delicious with tea, or as a dessert with some crème fraîche.
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Nutrition
135Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs11% DV32g
Fiber0% DV0g
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