Makes 16 bars
Ingredients:
1 (12 ounce) box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter, melted (1 1/2 sticks)
1/3 cup tequila (I'll use gold)
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 (14 ounce) can sweetened condensed milk
1 tablespoon sugar
agave nectar (optional) or honey, for drizzling (optional)
Directions:
1 Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
1 (12 ounce) box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter, melted (1 1/2 sticks)
1/3 cup tequila (I'll use gold)
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 (14 ounce) can sweetened condensed milk
1 tablespoon sugar
agave nectar (optional) or honey, for drizzling (optional)
Directions:
1 Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
2
In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
3
In another medium bowl, beat the egg whites and sugar with an
electric mixer until they hold soft peaks. Gently fold the egg whites
into the tequila mixture. Spread the filling evenly over the crust and
bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in
the fridge for 2 hours or overnight before cutting. Drizzle with agave
nectar, if desired.
Source: http://www.food.com/recipe/tequila-bars-370551
Source: http://www.food.com/recipe/tequila-bars-370551
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