Crispy and dry homemade sighs recipe

Enjoy leftovers and sighs. For the success of the recipe is important the length and oven temperature. Try it!

Ingredients

• 1 (American type) of egg whites
• ½ kg of sifted sugar
• 1 teaspoon lemon zest (optional)
• 1 teaspoon tartar cremor (optional)

Preparation mode

1. Line a large tray/baking sheet with parchment paper. Reserve.
2. Preheat the oven around 100 ° C.
3. In a pan, mix the sugar with the egg whites.
4. Bring the pan to low heat, stirring constantly until the mixture and sugar is fully dissolved.
5. Be careful not to cook the egg whites.
6. Place the mixture in a mixer, beat by adding the tartar cremor and the lemon zest until you get a sigh that does not fall from the mixer blades.
7. Place the mixture in a pitanga spout bag, signs next to each other with space between them in the already prepared baking dish and bake for about 50 minutes.
8. When they are firm and slightly flushed, they will be ready.

Mother Tips

If you prefer, you can use it for 1 clear measurement, 3 sugar measures.

Orange zest replace lemon zest. Do not scrape the white part of the lemon or orange.

Once roasted do not immediately remove the sighs from the oven, let them cool fully inside the oven. Will be crispy and dry.

The oven temperature has to be very low to get the desired sighs.

If your oven has no temperature degree; Put over low heat. Isn’t the oven door ajar? Use a wooden spoon or folded cloth between the door and the oven. This is so that the sighs are at very low temperature.

You can make colorful sighs using gel dye in the dough, even confectionery with colorful confectionery.