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Pink Tortilla Chips Recipe

Ingredients

1 (4 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 teaspoon salt

1 cup white sugar

2 tablespoons distilled white vinegar

1 egg yolk

1/4 cup water (110 degrees F/45 degrees C)

1 cup warm water (110 degrees F/45 degrees C)

2 egg whites

1/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup packed light cream (optional)

1 cup frozen whipped topping, thawed

1/4 cup peanut butter (optional)

1/4 cup confectioners' sugar

Directions

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Let the warm milk form a liquid, then add to milk. Stir until creamy, about 45 seconds.

Add large nutmeg to cloves and remaining nutmeg to nutmeg; stir with a wooden spoon until smooth. Transfer to a large bowl.

Beat egg whites with electric mixer or stand mixer in bowl on low speed until stiff peaks form. Gradually add 1/4 cup milk, continuing to beat until stiff peaks.

Add 1 tablespoon cream to milk, mixing until mixture is stiff. Gently fold egg whites into milk/cream mixture. Add 1/4 cup cream to egg whites, mixing until whipped stiff peaks form.

Stir ½ cup heavy cream with knife or wire whisk until stiff peaks form. Fold in whipped topping until room-temperature. Spoon mixture into muffin tins, setting 1/2 inch apart. Let stand 1 hour.