Recipes with Soft carte d'or intense pistachio & vanilla (200 g/400 ml)
Desserts (cold) 4 Powdered sugar for garnish Sugar ...
how to do it
1. Heat the oven to 150 ° C / 130 ° C hot air.
2. Whip egg whites stiff with a hand whip in a metal bowl.
3. Add slowly sugar to the egg whites mixture and whip constantly until the mixture blends.
4. Put baking paper in a spring form and pour
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