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SET UP & USE
3. Add 1 tablespoon iced water at a time to the mixture until it forms crumbly dough.
If the dough doesn't hold together, add a little more water and mix it for a little
longer. Do not add too much water. Otherwise, it will make the crust tough.
4. Form the dough into the shape you want and wrap it with plastic wrap.
5. Keep it in the refrigerator for at least 1 hour and up to 2 days.
6. Rest the dough at room temperature for a few minutes before rolling and baking.
7. Bake it for 25-30 minutes at the temperature of 350°F.
Recipes: Meringue (Whisk)
Ingredient:
• 4 egg whites
1. Whisk the egg whites with speed 7 until soft peaks are formed.
2. Gradually add the sugar while processing on speed 4 until stiff peaks are formed.
3. Spoon the meringue onto a baking tray covered with baking paper.
4. Preheat your oven to 220°F and place the tray with the meringue in the center of
the oven.
5. Bake the meringues for approximately 1-1.5 hours until they are dry and crisp.
6. Turn off the oven and dry the meringues in the oven for 1.5 hours.
• 1 cup (200 grams) superfine or caster sugar
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