|Grenade _ see below|
|Now we have seen it all, a Christmas Bar Carousel|
|Nougat- so many flavors! I would have gone for the|
it was Keith's treat, so he picked fruit rouge
|The man selling the nougat had cold ears!|
|Now that is a ginger bread house|
|Canal in Colmar|
|Old building, panels are all painted|
|Christmas market booths|
|Got a photo of Keith even!|
|Christmas decorations galore|
|Goodies to eat- note the gingerbread men hanging|
|Ballon d'Alsace- taken from the moving car!|
|Grranade N° 2|
|Another Grenade -N° 3|
- 3/4 cup sugar
- 3 egg whites (from large eggs, at room temperature)
- pinch cream of tartar
- pinch salt
- 1/2 teaspoon vanilla
- (last batch I added some crushed dark chocolate, pretty good)
- Preheat the oven to 200 degrees F (95 degrees C).
- Butter and flour a baking sheet or use cooking paper
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer.
- Sprinkle in sugar a little at a time, while continuing to whip at medium speed.
- When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Note this is for fancy candy, I use a teaspoon and drop a teaspoon on the paper
- Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues. Bake for 30 minutes to 1 hour, or until the meringues are dry, and can easily be removed from the pan. ...
- Allow cookies to cool completely before storing in an airtight container at room temperature