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| Boudoirs | Marshmallow |


- 90 gm egg yolks
- 225 gm whole eggs
- 180 gm blanched almond flour
- 275 gm sugar

- 2 tbsp Orange water
- 1 tsp vanilla extract
- 170 gm all purpose flour
- 220 gm egg white
- 100 gm sugar
- 1 tsp fresh lemon juice

---- about 1000 pieces ----
Bake at 300 F for 15 min
 on low blow

 -   In mixing bowl, beat together :
yolks , eggs almond flour and sugar
until creamy and light lemon color

-   Add at the end the OB water and vanilla

-   Sift the all purpose flour in the separate bowl
-   Beat the whites until stiff finishing with the sugar then the lemon juice.
-   Add the sifted flour into eggs mixture as well as a part of the firm whites
-   Finally, fold in the rest of the whites
-   Pipes dots of batter onto parchment paper (6 X 10)
-   Bake at 300ºF for 13 to 15 min

- 660 gm egg whites
- 150 gm light corn syrup   - 825 gm sugar
- water ( about 1 cup)
- flavors 1 tsp  - 18 leaves gelatin

---- pipe about 600 ---

 In a stainless steel pot cook together the ingredients above the line.
-    When the sugar mixture reaches the boiling point , turn the mixer on 2nd speed
-     Meanwhile, count the gelatin and soak it in cold water just as long as necessary to make it soft . Then strongly drain the water away by squeezing it between hands . Keep on the side
Also keep in mind that if the gelatin is over soaked . it becomes difficult to drain it appropriately ,and by adding it so to the cooked sugar , it will dramatically change its  temperature
-    When the sugar seems to reach its cooking level (149C or 300F) , keep an eye on it , then add the vanilla extract and the gelatin . Stir well using a wooden spatula
-     Meanwhile , turn the mixer on 3rd speed and be ready to pour the hot mix into firm whites.
-    When the sugar is added to beating whites, let turn on 3rd speed until lukewarm
-    Insert a plain piping tips into a piping bag and fill in with the marshmallow .
-    Pipe a small peak of the meringue on each little round cookie
-    Wait for about 10 min before applying the chocolate coating  by dipping upside-down the kisses one by one into the tempered chocolate

                    *  the cooking level of the sugar should be the “hard ball”(121°Celsius or 250°F)  but because of the adding of the gelatin that bring down the temperature , it is necessary to reach the “hard crack” (141C)

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