Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, merengue cookies/dominican frosting!. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Merengue cookies/dominican frosting! is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Merengue cookies/dominican frosting! is something which I’ve loved my entire life. They’re fine and they look wonderful.
Line baking sheet with parchment paper, set aside. The Suspiro , also called Dominican Meringue or Dominican Frosting is used to frost the Dominican Cake and for cake borders and decorations. The following recipe is simple and easy to do.
To get started with this particular recipe, we have to prepare a few ingredients. You can have merengue cookies/dominican frosting! using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Merengue cookies/dominican frosting!:
- Get 1/2 tsp lemon juice
- Get 1 cup sugar
- Prepare 1/4 cup water
- Take 4 eggs white (room temperature)
- Get 1/4 tsp cream of tarta
- Prepare 1 tbsp vanilla
- Take 1 pinch of salt
- Prepare 1 parchment paper
Plus, lots of tips on how to make meringue that's stiff and fluffy as can be. You can also make my favorite ever frosting: Swiss meringue buttercream! Can baked meringues be made ahead? The Suspiro , also called Dominican Meringue or Dominican Frosting is used to frost the Dominican Cake and for cake borders and de.
Instructions to make Merengue cookies/dominican frosting!:
- preheat oven to 200
- line baking sheet with parchment paper, set aside
- In a pot place 1/4 cup of water, 1 cups sugar, and lemon juice. Mix well and let the syrup mixture come to a boil
- When the syrup begins to thicken slightly, two minute before desired consistency is reached, begin to beat the egg whites with salt and cream of tartar at maximum speed using the whisk attachment. Add the ¼ cup of granulated sugar by sprinkling in the form of rain while the mixer remains beating at high speed . Continue to cook syrup, being careful to stir constantly to prevent sugar crystals from forming
- Add syrup to the egg whites that have been already beaten into soft peaks while the mixer is beating on high speed in a continuous stream until it finishes. To find out when the syrup is done you must enter a spoon if dripping is in the form of a thread it is ready to pour over the egg whites. Note: It should have a consistency of Karo syrup
- Continue beating meringue on high speed until the temperature has cooled and you get the desired consistency. Add vanilla when a cool temperature is reached. The more you beat the more thick it will be. this is the time to add food coloring of your choice(optional)
- Pipe onto parchment-covered sheets, put in oven for 1 hour and 1/2, after is done turn off oven amd let it cool in the oven (about hour to half)
- try never to open the oven door while it's cooking or cooling, if you do it will become chewy, also try to use a glass bowl, dry no grease resedue this will affect the frosting
- Enjoy?
Find this Pin and more on Dominican cakes by Sulaika Hernandez. A classic recipe for meringue cookies! The technique takes a little bit of practice, and a long time in the oven. Suspiro (Meringue Icing for Dominican Cake) is the poetic name given to meringue in our country, the perfect icing for our divine national cake. The recipe to make the Dominican frosting is very easy to do.
So that’s going to wrap this up for this special food merengue cookies/dominican frosting! recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
