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@west.bikinguslll: Excellent value for money! Just buy this 3D seat cushion for cycling and you can rest assured!#bicycle #cycling #bike #riding #seat

WEST BIKING-USlll
WEST BIKING-USlll
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Friday 01 May 2026 02:31:44 GMT
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Silvana | i just found out these were cookies, you really can trust no one 🤧 Ingredients: Meringue: 1/4 cup all-purpose flour 1 cup roasted unsalted cashews 6 egg whites 1 tsp cream of Tartar 2/3 cups granulated sugar 1 tsp vanilla extract French Buttercream: 5 egg yolks 1/2 cup granulated sugar 3 tbsp of water 2 sticks of butter, softened Coating: 1 cup of crushed graham crackers and 1/2 cup of crushed cashews Procedure: Meringue: 1. With a blender or food processor, blend cashews and all-purpose flour until fine. I like using the ‘pulse’ setting to not over-blend. Note: overblending might release oil from the nuts and it might turn into paste. 2. Whisk (preferably electronic) egg whites until foamy. Add cream of Tartar and continue to whisk until it reaches soft peak. 3. While whisking slowly add granulated sugar and continue to whisk until it becomes hard peak, usually 4-5 minutes. 4. With a spatula gently fold the vanilla extract and half of the flour and cashew blend. Once combined, add the rest of the blend and you are ready to pipe! 5. In a lined baking sheet, gently pipe your meringue into half-an-inch thick medium-size circles. Gently, flatten the top with the back of a bread knife to smooth it out. 6. Once done piping, gently tap your pan on the table to release any air bubbles. 7. Bake at 325 degrees Fahrenheit for 25 minutes or until the edge is slightly golden brown colour. Let it rest for 10 minutes. French Buttercream: 1. In a bowl, whisk your egg yolks for 3 minutes or until it becomes pale yellow. 2. Heat your sugar and water in a saucepan over medium-high heat, while continuously stirring until it boils. 3. To know if the sugar mixture is ready, in ice water drop some of the hot mixture. If it turns into a soft ball at the bottom of the cold water then it is ready, if not, then continue to stir and heat it. 4. Once your sugar mixture is ready, slowly pour it over your egg yolk while whisking. This will temper your eggs and cook them. Continue to whisk until your mixture is cold to the touch and fluffy. 5. Piece by piece pour your softened butter and continue to whisk. Again, continue to whisk until it becomes fluffy.
Silvana | i just found out these were cookies, you really can trust no one 🤧 Ingredients: Meringue: 1/4 cup all-purpose flour 1 cup roasted unsalted cashews 6 egg whites 1 tsp cream of Tartar 2/3 cups granulated sugar 1 tsp vanilla extract French Buttercream: 5 egg yolks 1/2 cup granulated sugar 3 tbsp of water 2 sticks of butter, softened Coating: 1 cup of crushed graham crackers and 1/2 cup of crushed cashews Procedure: Meringue: 1. With a blender or food processor, blend cashews and all-purpose flour until fine. I like using the ‘pulse’ setting to not over-blend. Note: overblending might release oil from the nuts and it might turn into paste. 2. Whisk (preferably electronic) egg whites until foamy. Add cream of Tartar and continue to whisk until it reaches soft peak. 3. While whisking slowly add granulated sugar and continue to whisk until it becomes hard peak, usually 4-5 minutes. 4. With a spatula gently fold the vanilla extract and half of the flour and cashew blend. Once combined, add the rest of the blend and you are ready to pipe! 5. In a lined baking sheet, gently pipe your meringue into half-an-inch thick medium-size circles. Gently, flatten the top with the back of a bread knife to smooth it out. 6. Once done piping, gently tap your pan on the table to release any air bubbles. 7. Bake at 325 degrees Fahrenheit for 25 minutes or until the edge is slightly golden brown colour. Let it rest for 10 minutes. French Buttercream: 1. In a bowl, whisk your egg yolks for 3 minutes or until it becomes pale yellow. 2. Heat your sugar and water in a saucepan over medium-high heat, while continuously stirring until it boils. 3. To know if the sugar mixture is ready, in ice water drop some of the hot mixture. If it turns into a soft ball at the bottom of the cold water then it is ready, if not, then continue to stir and heat it. 4. Once your sugar mixture is ready, slowly pour it over your egg yolk while whisking. This will temper your eggs and cook them. Continue to whisk until your mixture is cold to the touch and fluffy. 5. Piece by piece pour your softened butter and continue to whisk. Again, continue to whisk until it becomes fluffy.
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