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The Kitchen Alchemist
Stuffed Christmas froths
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Directions
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Grind the almonds in the food processor.
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In a clean bowl, whisk the egg whites with the hand mixer.
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Add the icing sugar bit by bit.
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Continue to beat until the protein shines and becomes firm.
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Fold the almond mixture through until it becomes a uniform mixture, this can take a minute.
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Put the batter in the piping bag and spray (for twenty to twenty-five meringues) fifty rolls of bread of two to three cm (make sure they are all the same size) on the baking trays.
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Make sure there is sufficient space, because the bread rolls out something else.
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Allow these circles to dry for 30 minutes at room temperature.
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This results in a thin film on the meringues, which means that they do not burst open during baking.
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Preheat the oven to 150 ° C.
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Put the first baking sheet in the middle of the oven and fry the meringues fifteen to twenty minutes until they are firm, they should not color.
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Let the foam on the baking sheet cool down.
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Bake the second half of the foam on the second baking sheet.
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Brush half of the meringues with a layer of jam and press another foam.
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Nutrition
90Calories
Fat5% DV3g
Protein2% DV1g
Carbs5% DV14g
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