Sort ingredients
babygirl_15
QR Code
Listen
PdfCook fruit until juice until soft. Blend and put there a sift to get out the big pieces. Put into a pot and cook until thick. 5-10 mins. Let cool.
Mix together yogurt, cornstarch, sugar, cooled jam,
Beet egg whites until frothy add lemon juice it help stable the whites. Beat until soft peak. Add in the cornstarch and beet till stiff.
Slowly add in the yogurt mixture to the egg whites be carefull not to over whip. Put into a bag and pip small Puffs.
Bake at 200 convection mode for 1 hour. Check it may be ready sooner.
Store in a air tight container.