A little piece of Roll Cake āPiononoā to end the day š
Iāll tell you a little secret š¤«
I had to create my own alfajor recipe because none of the recipes I learned in Peru worked here (weather, altitude š¤·š»āāļø) and after a lot of trial and error I got the right one and created a business from that!
So yes! Iām obsessed with alfajores š
First time trying this new technique to treat my family for Valentineās Day, Pionono con corazones ā„ļø
Well, practice makes a master right?
What do you think??
Pigs in a blanket / Enrolladitos de hotdog.
This is my āgo toā for parties, using my favorite homemade puff pastryā¦ love the golden brown fresh from the oven š
This have been a dream of mine for a long time and this year I have decided to share with you recipes, tips and more.
So, this is the first of many recipes Iāll share with you!
Hope you enjoy them and try them at home āŗļø
2/3 egg whites room temperature
1 1/2 cup of granulated sugar
1 tsp vanilla
1 tsp salt
In a glass bowl combine egg whites and sugar. Place the bowl over boiling water whisking constantly, until all the sugar has dissolved, (note: the water should not be touching the bowl.)
Remove from heat and pour the mixture into your mixing bowl, then add the salt, and vanilla. Using your whisk attachment, whip on medium-high speed until stiff peaks form and your mixing bowl has cooled off.
Bake meringues at low temperature (200Ā°F) for 90 minutes or until dry. Time depends on the size of the meringues.
*Tips:
ā¢Donāt make meringues on humid days. Humidity causes meringues to be sticky and chewy.
ā¢Allow meringues to cool off in the oven after baking, this way they will cool slowly and wonāt crack.
ā¢Store meringues in an airtight container.
Thank you!!!
Weāll be on vacation until next year, when we come back Iāll have exciting news to share with you š
Pionono, Brazo gitano or Rolled cakeā¦ it doesnāt matter how you call it, we can all agree that itās delicious!!
Oh the temptationā¦ I could eat them all day!!
Have you tried our alfajores yet?