Puslice
I always have egg whites left when I make Maksica's irresistible Macarons :), so I carefully weighed both the egg whites and the sugar, and I got the perfect kisses. I've been making them for a year now, but they always spill messily, and they stay gooey through the middle. These are brittle and through the middle, and simply melt in your mouth. If you are looking for evenly roasted smokes, and you have 2 hours available, try these. Puslice ko puslice ,, many recipes ,, and each differs in hue.
Preparation steps
- Let the egg whites be at room temperature. Mix the egg whites into the solid snow, then slowly add the sugar. Mix everything for at least 5 minutes to get a shiny, firm mass. Fill a cake decorating syringe, or simply a larger freezer bag, then cut it a little in one corner to make it easier to shape the cookies. Preheat oven to about 175C or about 300F. Shape the cookies on baking paper (don't accidentally grease the paper) ... then put them in the oven and dry them for 1.5 hours at about 150C or 250F. Mija oven bakes weaker ,, so I had to pick them up and check ,, but as you can see they are all baked the same ,, and the bottom and around the same color. After a given time, take a kiss and try it. If it is still gooey through the middle, return and dry for a few more minutes, until the middle becomes crispy. Cool and serve.
- Note: mine are medium sizes ,, if you make completely small puslice ,, dry less time ,, and vice versa. Just make sure the temperature is perfect.