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I worked even maybe a little too fast this time so my gelatin had not "set" properly and thus were meringue mass slightly liquid. The result is then meringue peaks are slightly smaller than I'd wanted. Finicky maybe but it's a tip to take with them.
Many people use Digestivekjeks to make coconut buns but personally I think they are too thick and it becomes too powerful confection. I'm even happy to combine some salt in my sweets and this time decided to use ritzkjeks as ground.
Put egg whites in a mixer and mix this medium speed until the egg whites begin to stiffen. Then add a little mondial group and a little sugar. After all the sugar is going to whip for 2-3 minutes mondial group so you get a nice stiff meringue.
You can also make coconut buns without cookies. Spray when the meringue right on a baking paper and have them in the fridge or freezer. Dip them in chocolate using a fork.
September 18, 2013, at. 5:35 p.m.
October 6, 2013, at. 8:48 p.m.
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