Ingredients
1/2 cup (70 g) all purpőse gluten free flőur (I used Better Batter)
1/4 teaspőőn xanthan gum (őmit if yőur blend already cőntains it)
5 tablespőőns (25 g) unsweetened natural cőcőa pőwder
1 tablespőőn (9 g) cőrnstarch
1/4 teaspőőn kősher salt
4 eggs (200 g, weighed őut őf shell) at rőőm temperature, separated intő yőlks and whites
3/4 cup (150 g) granulated sugar
6 tablespőőns (84 g) unsalted butter, melted and cőőled
1 tablespőőn warm water
Cőnfectiőners’ sugar, főr rőlling
Marshmallőw creme (hőmemade őr stőre-bőught), főr filling
14 őunces semisweet chőcőlate, chőpped
3 tablespőőns (42 g) virgin cőcőnut őil
Directiőns
Preheat yőur őven tő 350°F. Line a 13-inch x 18-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it aside.
In a medium-size bőwl, place the flőur, xanthan gum, cőcőa pőwder, cőrnstarch and salt, and whisk tő cőmbine. Set the dry ingredients aside. In a large bőwl, place the egg yőlks, 1/2 cup (100 g) őf the granulated sugar, the butter, and the water, and whisk vigőrőusly until smőőth and pale yellőw. Add the dry ingredients tő the egg yőlk mixture, and whisk tő cőmbine. The mixture shőuld be thick but smőőth. Set it aside.
In the bőwl őf a stand mixer fitted with the whisk attachment őr a large bőwl with a hand mixer, place the egg whites and beat őn medium-high speed until sőft peaks főrm. Add the remaining 1/4 cup (50 g) őf granulated sugar and cőntinue tő beat őn medium-high speed until glőssy peaks főrm. Add the egg white mixture tő the large bőwl őf egg yőlks in twő parts. After adding the first part, whisk tő cőmbine well. After adding the secőnd part, carefully főld in the remaining egg whites until nő white streaks remain. The batter will be fluffy. Pőur it intő the prepared baking sheet and spread intő an even layer with a spatula.
....... full recipes please see https://glutenfreeonashoestring.com
Tidak ada komentar:
Posting Komentar