The piping bag cut to size
“glue” your parchment to the tray
Hold the nozzle approximately
4cms above the tray and squeeze
the bag gently and then tilt the
bag away in an upward direction
so that you create a little kiss curl
Peel the kisses gently from the parchment
and you can see there's no trace of where
the meringue mixture has been
You can store them in strong food bags or
in tins lined with parchment with well
fitting lids. Alternatively you can buy
pretty glass jars with well fittings lids
like this one.
Store in a cool dry place – NOT in the
fridge and they'll keep for 2 weeks -
if they last that long!
If you'd like a plant based sticky toffee sauce ...
No comments:
Post a Comment