@motivation59804: Never Blame Anyone. thomas shelby quotes that hit hard thomas shelby motivation thomas shelby cold moments thomas shelby edit #motivation #thomasshelby #shelby #LifeAdvice #fyp

Motivation
Motivation
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Saturday 13 July 2024 16:27:39 GMT
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zuhaira_sunker
𝒵𝓊𝒽𝒶𝒾𝓇𝒶 ᥫ᭡. :
That’s life 💯
2024-07-14 08:20:38
42
inspire_clips0
inspire_clips0 :
Up up gogo
2024-10-29 16:00:03
0
lukeprins4
Lukeprins :
that's 💯
2024-08-18 12:22:00
2
s.u.p.r.e.m.e.c
$upr£m£ :
...the life!💯
2024-07-16 20:36:16
6
bilawalahmed67
Bilawal Ahmed :
this is great 🥰
2024-07-26 22:48:18
5
yama_wida
Yama Wida :
Mashallha very well said
2024-07-23 14:22:06
5
talha87094
Talha khan :
that's life truth
2024-07-21 09:19:07
5
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This Lemon Meringue pie recipe only requires 7 ingredients that come together so easily to create this decadent dessert 🥧 It has a crunchy biscuit case, a perfectly balanced lemon fillng and an airy marshmallowy swiss meringue topping. #econofoods  #dessert  #lemonmeringue  #baking  #Recipe #easytomake #fyp  4 FoodLand Eggs ½ cup Farmhouse Pantry Lemon Juice 385g (1 tin) Chef Condensed Milk 1 packet Coconut Biscuits 3 tbsp FoodLand Butter ¾ cup Sunshine Brown Sugar 1 tsp Vanilla Essence 1. Crush the biscuits using a rolling pin or food processor and add in the melted butter. Mix well until the biscuit crumbs start to clump together. Firmly press the biscuit base to the bottom of a lined or prepared baking dish. A loose bottom pan works best for this. Chill in the fridge while you prepare the filling. 2. Separate the egg yolks from the egg whites into 2 separate mixing bowls. 3. Add the lemon juice and condensed milk to the egg yolks, mix well. 4. Pour the lemon filling onto the cooled biscuit base. Make sure that the filling is evenly distributed. 5. Bake in a 180°C preheated oven for 25-30 minutes until the filling is firm with a slight jiggle. Set aside to cool completely before adding the meringue topping. 6. For the meringue topping, bring about 1 cup of water to a gentle simmer in a pot that’s large enough to hold the mixing bowl without letting it touch the water. 7. Put the egg whites and sugar in the mixing bowl. Put the bowl over the pot and whisk gently but constantly until the sugar is completely dissolved, this should take 3 minutes. Rub a little bit of the egg white mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. 8. Remove the bowl from the pot and beat the meringue using an electric whisk on medium-low speed. Gradually increase the speed until it forms stiff peaks that droop slightly when you lift up the whisk, and the bottom and the bowl no longer feels warm to the touch. Add in the vanilla essence and beat for a few seconds to make sure its well incorporated. 9. Remove the lemon pie from the baking dish and place onto your serving platter. Spoon the mer
This Lemon Meringue pie recipe only requires 7 ingredients that come together so easily to create this decadent dessert 🥧 It has a crunchy biscuit case, a perfectly balanced lemon fillng and an airy marshmallowy swiss meringue topping. #econofoods #dessert #lemonmeringue #baking #Recipe #easytomake #fyp 4 FoodLand Eggs ½ cup Farmhouse Pantry Lemon Juice 385g (1 tin) Chef Condensed Milk 1 packet Coconut Biscuits 3 tbsp FoodLand Butter ¾ cup Sunshine Brown Sugar 1 tsp Vanilla Essence 1. Crush the biscuits using a rolling pin or food processor and add in the melted butter. Mix well until the biscuit crumbs start to clump together. Firmly press the biscuit base to the bottom of a lined or prepared baking dish. A loose bottom pan works best for this. Chill in the fridge while you prepare the filling. 2. Separate the egg yolks from the egg whites into 2 separate mixing bowls. 3. Add the lemon juice and condensed milk to the egg yolks, mix well. 4. Pour the lemon filling onto the cooled biscuit base. Make sure that the filling is evenly distributed. 5. Bake in a 180°C preheated oven for 25-30 minutes until the filling is firm with a slight jiggle. Set aside to cool completely before adding the meringue topping. 6. For the meringue topping, bring about 1 cup of water to a gentle simmer in a pot that’s large enough to hold the mixing bowl without letting it touch the water. 7. Put the egg whites and sugar in the mixing bowl. Put the bowl over the pot and whisk gently but constantly until the sugar is completely dissolved, this should take 3 minutes. Rub a little bit of the egg white mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. 8. Remove the bowl from the pot and beat the meringue using an electric whisk on medium-low speed. Gradually increase the speed until it forms stiff peaks that droop slightly when you lift up the whisk, and the bottom and the bowl no longer feels warm to the touch. Add in the vanilla essence and beat for a few seconds to make sure its well incorporated. 9. Remove the lemon pie from the baking dish and place onto your serving platter. Spoon the mer

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