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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7120448/
Crisp and soft all in one tantilizing wafer to enjoy from the kitchens of
wabbo
A meringue wafer recipe I sort of concocted with my pastry experience. They're flat like cookies but still crunchy and fluffy inside like a good french meringue.
They got their name because they tend to crack and spew crystalized sugar bubbles that remind me of brain cells.
Enjoy!
Brain Biscuits (Citrus Meringue Wafers)
Ingredients -
4 egg whites
2 1/4 cups confectioners' sugar
1/4 tsp orange extract (lemon can be substituted)
1/4 tsp vanilla extract
Food colouring (optional)
Directions -
1. Preheat the oven to 200 degrees F (95 degrees C). Cover two or three baking sheets with parchment paper or silicone baking pad (I find that the silicone works very well).
2. In a glass or metal bowl, pour in the egg whites and add the orange and vanilla extracts. Be sure to do this before whipping the egg whites. This is what creates the flat and satiny appearance of the biscuits. This is also when the food coloring should be added.
3. Whip the egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes very thick and shiny like satin, stop mixing.
4. Spoon the batter carefully into roughly 2-3 inch diameter discs on the prepared baking sheets. The batter will spread slightly as it is spooned out so try to keep the discs roughly 1 inch apart.
5. Place the baking sheets in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 1 hour, or until the biscuits are dry and brittle to the touch. Tap gently on the top of one with your fingernail to check. Some biscuits may crack and spill out little crystalized sugar bubbles. Do not be alarmed. This is why they are called 'Brain Biscuits'.
6. Turn the oven off and let them dry out inside for another half hour. Afterwards, you may remove the sheets from the oven and let the wafers cool. They should be easy to remove from the sheets with a metal spatula or even just with your fingers.
Store these in an airtight container at room temperature.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/7120448/
Allergy warning – recipe contains egg products
Crisp and soft all in one tantilizing wafer to enjoy from the kitchens of
wabbo******************************A meringue wafer recipe I sort of concocted with my pastry experience. They're flat like cookies but still crunchy and fluffy inside like a good french meringue.
They got their name because they tend to crack and spew crystalized sugar bubbles that remind me of brain cells.
Enjoy!
Brain Biscuits (Citrus Meringue Wafers)
Ingredients -
4 egg whites
2 1/4 cups confectioners' sugar
1/4 tsp orange extract (lemon can be substituted)
1/4 tsp vanilla extract
Food colouring (optional)
Directions -
1. Preheat the oven to 200 degrees F (95 degrees C). Cover two or three baking sheets with parchment paper or silicone baking pad (I find that the silicone works very well).
2. In a glass or metal bowl, pour in the egg whites and add the orange and vanilla extracts. Be sure to do this before whipping the egg whites. This is what creates the flat and satiny appearance of the biscuits. This is also when the food coloring should be added.
3. Whip the egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes very thick and shiny like satin, stop mixing.
4. Spoon the batter carefully into roughly 2-3 inch diameter discs on the prepared baking sheets. The batter will spread slightly as it is spooned out so try to keep the discs roughly 1 inch apart.
5. Place the baking sheets in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 1 hour, or until the biscuits are dry and brittle to the touch. Tap gently on the top of one with your fingernail to check. Some biscuits may crack and spill out little crystalized sugar bubbles. Do not be alarmed. This is why they are called 'Brain Biscuits'.
6. Turn the oven off and let them dry out inside for another half hour. Afterwards, you may remove the sheets from the oven and let the wafers cool. They should be easy to remove from the sheets with a metal spatula or even just with your fingers.
Store these in an airtight container at room temperature.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/7120448/
Allergy warning – recipe contains egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 700 x 467px
File Size 158.9 kB
Comments