 |
Bisque |
|
| Servings: 4 | ||
| Amount | Measure | Ingredient |
| 2 | large | Egg whites |
| 1 | ounce | Sugar |
| 2 | large | Whole eggs |
| 1/2 | ounce | Sugar |
| 1 | pinch | Salt |
| 1 | ounce | Bread flour |
| 1/4 | tsp. | Vanilla |
| 1 | ounce | Cake flour |
| 1/4 | tsp. | Baking powder |
| 1 | tbsp. | Butter |
|
Preparation: Whip egg whites for two minutes add one ounce of sugar, a little at a time. Mix whole eggs and 1/2 an ounce of sugar, add vanilla and salt. Blend. Melt butter and add to whole egg mixture. Add mixture to whipped whites. Add remaining ingredients and mix well, until incorporated. Spread thin on silt pad and bake at 375 degrees for seven minutes. Cool and cut into four 1 1/2 by 3" strips. Cut four circles 1" diameter. Chill. Shape into cylinders with circles on bottom and secure. |
||