login
* 名:
* 姓:
* 年龄范围:
* 电子邮箱:
地址:
街道号码:
邮编 :
城市
省:
国家:
电话:
同意授权个人信息
* 用户名:
* 密码:
*确认
密码:
login
chiudi amarena
inserisci una ricetta

来自Westin主厨的星级菜谱

阿玛蕾娜核桃蛋白饼

分享到:

方法

将核桃、杏仁、玉桂粉和白砂糖混合并切碎。Mix the walnuts, almonds, cinnamon powder and sugar together and cut them up.
边打蛋清边慢慢加入白砂糖,再加入白醋打发成玛琳。Beat the egg whites together and add all the sugar (bit by bit) to make your own meringue. Then mix the meringue with vinegar to a soft peak.
将打好的马林平铺于装有油纸的烤盘上,约3厘米的厚度,随后撒上核桃杏仁碎。Spread the meringue on non-stick paper, about 3 cm thick. Then add walnuts, almonds, sugar and cinnamon on top.
放入170度的烤箱烤20分钟后取出。Bake it at 170c for about 20 minutes in the oven.
用圆形模具切出两块圆形蛋白饼。Cut the pavlova with a round cake cutter.
最后在其中间加入新鲜奶油和酸樱桃,搭配薄荷叶、苹果冻等装盘即可。Finally, fill with fresh whip cream and Amarena cherries, and decorate with mint leaf and apple jelly.

上海威斯汀大厨tips:
确保烤箱的上下温度都调至170摄氏度。Make sure you set your oven as follows:
170 degrees Celsius – top heat
170 degrees celcius – bottom heat 没有使用的蛋白饼可以保存于气密容器内2个星期。Unused cut pavlova can be kept in air tight container for 2 weeks