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  • (upbeat music)

  • - Hey everybody, it's Natasha of natashaskitchen.com.

  • Today I'm gonna teach you how to make

  • one of my favorite Christmas cookies.

  • Actually, I make these all year long.

  • They're delicious and they're beautiful.

  • You have to get your hands on this recipe.

  • We start by creaming together 14 tablespoons of butter.

  • And two tablespoons of sugar.

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  • Now we're gonna combine a teaspoon of baking soda

  • with two cups of flour.

  • I always sift it in just to make sure

  • there aren't any clumps of soda.

  • Then whisk those together.

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  • Add all of your flour mixture into your creamed butter.

  • Then add two tablespoons of sour cream,

  • and your two egg yolks.

  • Now keep the egg whites for later.

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  • Mix that together on medium speed

  • until the sides of the bowl are clean,

  • and you've got a dough formed.

  • When you touch it, it's going to feel a little sticky

  • but it won't stick to your fingers.

  • Now onto the meringue.

  • We're gonna combine two egg whites

  • with three quarters cup of sugar.

  • Beat those together on high speed,

  • this takes about six or seven minutes.

  • This is where you master the skill

  • of keepin' yourself entertained.

  • Finally, we have semi-stiff peaks, so we know it's ready.

  • You'll need a large sheet of parchment paper.

  • At least 20 inches long.

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  • Transfer all of your cookie dough onto your parchment paper.

  • Start rollin' it out.

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  • If you find it's sticking at all to your rolling pin,

  • just sprinkle on some flour.

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  • Because I want to make as many cookies as humanly possible,

  • I straighten out the edges.

  • Then I measure it,

  • so it's about seven inches by 20 inches long.

  • Now you're gonna pour on that luscious meringue

  • that you made earlier.

  • Spread it out leaving about an inch border on all sides.

  • For the next step, the parchment paper is your best friend.

  • Use it help you roll the dough into a log.

  • Try to get that first turn tucked as tightly as you can

  • and this'll help you roll it as you go.

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  • You'll see some of that meringue gets pushed out,

  • totally normal.

  • Slice the cookie log into about half inch rounds

  • and put them on the parchment paper about an inch apart.

  • You'll notice as you slice, that some of the meringue

  • gets pushed out more on one side than the other.

  • Make sure to put this side up on the parchment paper.

  • Slide a large cookie sheet under your cookies,

  • and trim off any excess parchment paper.

  • Time to get those babies in the oven.

  • They get 350 degrees Fahrenheit for about 15 to 17 minutes.

  • They're ready when they're golden on top

  • and beginning to brown at the bases.

  • Once they come out of the oven,

  • pull them with the parchment paper onto a cooling rack

  • and let them come completely to room temperature.

  • Then we sprinkle on the powdered sugar.

  • Maybe it was more than a sprinkle.

  • (upbeat music)

  • These were a little bit messy, but so worth it,

  • and really fun to make.

  • Now I get to eat one.

  • What I love about these is they're soft on the outside,

  • chewy on the inside and kind of crisp around the edges

  • with that meringue.

  • Ah, wonderful.

  • Mm.

  • So good.

  • Just delicious.

  • Mm.

  • It's the perfect Christmas cookie.

  • If you guys like this recipe, give me a thumbs up.

  • I hope you're subscribed to my YouTube channel,

  • to be the first to see my videos.

  • If you have recipe suggestion leave a comment below,

  • I'd love to hear from you.

  • Thanks for watching.

  • (upbeat music)

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B1 中級

簡単なメレンゲクッキーのレシピ - 完璧な休日のデザート (Easy Meringue Cookies Recipe - Perfect Holiday Dessert)

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    林宜悉 に公開 2021 年 01 月 14 日
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