2 t unsalted butter for the parchment paper 1 C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large egg whites (3/4 C) at room temperature 1/4
t cream of tartar
Ingredients for the Meringue: 2 t unsalted butter for the parchment paper / 1 C unsalted shelled whole pistachios (skip the nuts if you prefer) / 1 T cornstarch / 1 1/2 c superfine sugar / 6 large egg whites (3/4 C) at room temperature / 1/4
t cream of tartar.
Not exact matches
For this recipe, you are going to combine 7
T of aquafaba (I used the brine from a can
of Cannellini Beans), some
cream of tartar, and sugar together and whisk them until they are foamy, before you whisk in the rest
of the wet ingredients.
A 1/2 c
of aquafaba, 1 c sugar, pinch
of salt and
cream of tartar, and 1
T of tapioca starch.