romias
(1 rating)
IPP- Week 3 May 24th I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
(1 rating)
Ingredients For romias
-
250 gbutter
-
100 gicing sugar
-
2 gvanilla powder
-
2 gsalt
-
40 gegg whites
-
300 gflour
How To Make romias
-
1Cream the butter and icing sugar, then add the vanilla and salt. Gradually add the egg whites and finally the flour. Do not overwork the mixture.
-
2Refrigerate until texture is firm enough to roll out to about 4-5 mm. Using a square cookie cutter, cut out squares and palce on bakeing sheet lined with parchment or Silpat. Rest in the refrigerator for at least 1 hour.
-
3Make at 180C in a fan forced oven or 200C in a taditional oven, for about 12 to 14 minutes. Once cooled, dip each side into white and dark chocolate respectivly to make the black and white pattern.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT