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@others2.0: Открыт набор в клан BLOOD MOON #наборвклан #PUBGMOBILE #популярное #набороткрыт

Семён Бурко
Семён Бурко
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Sunday 27 September 2026 11:38:17 GMT
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Replying to @Yolandi_Saffa_in_England #afrikaans #southafricantiktok #sweetiepie #saffa #Recipe Sweetie Pies For Marshmallow Fluff Ingredients • 2 large egg whites (room temperature) • 1/2 tsp cream of tartar (or 1 tsp lemon juice) • 2/3 cup granulated sugar • 1/4 cup honey • 3 tbsp water • 1 tsp vanilla extract • Pinch of salt Instructions 1. Make the syrup In a small saucepan, combine sugar, honey, water, and salt.Heat over medium, stirring until sugar dissolves. Then stop stirring and simmer until it reaches 240°F / 115°C (soft-ball stage). If you don’t have a thermometer, simmer 3-4 minutes until slightly thickened. 2. Whip the whites While the syrup cooks, beat egg whites + cream of tartar to soft peaks with a mixer. 3. Stream in syrup With mixer on medium, slowly drizzle the hot syrup into the whites (aim for the side of the bowl, not the whisk). 4. Whip to fluffy Increase to high speed and whip 5–7 minutes until thick, glossy, and voluminous. Beat in vanilla. 5. Cool & store Let it cool, then transfer to a jar. It thickens more as it sets. Storage: Refrigerate up to 1–2 weeks. Use clean utensils to scoop. Melt chocolate, form the molds. Scoop some of the Marshmallow fluff into the mold. Add wafer, I used Stroopwafels. Cover with chocolate.
Replying to @Yolandi_Saffa_in_England #afrikaans #southafricantiktok #sweetiepie #saffa #Recipe Sweetie Pies For Marshmallow Fluff Ingredients • 2 large egg whites (room temperature) • 1/2 tsp cream of tartar (or 1 tsp lemon juice) • 2/3 cup granulated sugar • 1/4 cup honey • 3 tbsp water • 1 tsp vanilla extract • Pinch of salt Instructions 1. Make the syrup In a small saucepan, combine sugar, honey, water, and salt.Heat over medium, stirring until sugar dissolves. Then stop stirring and simmer until it reaches 240°F / 115°C (soft-ball stage). If you don’t have a thermometer, simmer 3-4 minutes until slightly thickened. 2. Whip the whites While the syrup cooks, beat egg whites + cream of tartar to soft peaks with a mixer. 3. Stream in syrup With mixer on medium, slowly drizzle the hot syrup into the whites (aim for the side of the bowl, not the whisk). 4. Whip to fluffy Increase to high speed and whip 5–7 minutes until thick, glossy, and voluminous. Beat in vanilla. 5. Cool & store Let it cool, then transfer to a jar. It thickens more as it sets. Storage: Refrigerate up to 1–2 weeks. Use clean utensils to scoop. Melt chocolate, form the molds. Scoop some of the Marshmallow fluff into the mold. Add wafer, I used Stroopwafels. Cover with chocolate.
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#k_on #yui #يوي
#k_on #yui #يوي

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