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Gluten-Free Good Morning Merengue

ingredients

servings

8

Glutenfree flour for bread and oven products

250 grams

Eggs

3 unit

Rice milk

100 grams

White sugar

150 grams

Instant yeast for savoury dough

1 unit

Corn seed oil

50 grams

Icing sugar

70 grams

Almond flour

3 spoons

Vanilla powder

to taste

Iodized salt

1 pinch

Desserts from Italy

Gluten-Free Good Morning Merengue

Gluten-Free Good Morning Merengue

vegetarian with eggs with nuts source of D vitamins

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-Free Good Morning Merengue

Delicious Buono in gluten-free version, soft and very good!

Gluten-Free Good Morning Merengue step 1

step 1

Place two albumens on snow with a pinch of salt and set aside the third album that will serve for icing.

Gluten-Free Good Morning Merengue step 2

step 2

In another bowl fit the three yolks with the sugar, add the oil and then the milk. Begin to combine flour, yeast and vanilla.

Gluten-Free Good Morning Merengue step 3

step 3

Mix the compound well with a spatula. Fill rectangular stencils for about one-third or more, because they squeeze very much in the oven and bake for 20/25 minutes at 180 degrees.

Gluten-Free Good Morning Merengue step 4

step 4

To prepare the icing mix with a whip the albumen not fitted with the icing sugar and the almond flour.

Gluten-Free Good Morning Merengue step 5

step 5

When the desserts are cooked, remove them from the oven and cover with icing using a brush or teaspoon, sprinkle with sugar in the grain and bake for another 5 minutes.

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