French Meringue


Photo: sunflowers8
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Ingredients

What you need (for more than 80 small meringues)
264 grams egg whites
264 grams sugar
264 grams icing sugar
10 drops lemon
1 pinch of salt
For garnish
cocoa
plain chocolate

Preparation

1
Turn the oven to 115°C.
2
Mix together the sugar and the powdered sugar and divide the mixture into two parts.
3
Put the egg whites in the planetary perfectly clean and dry, add the first half of the sugar and salt until stiff mounts.
4
With a flat spatula or a lick silicone pans slowly incorporates half of the remaining sugar, add the lemon, being careful not to work gently to deflate the mixture.
5
Put the meringue in the raw pastry bag fitted with nozzle six-pointed star (and prepare a baking sheet covered with parchment, buttered and floured.
6
With the pocket, as many small tufts, taking care not to touch each other.
7
Bake it for about 1 hour and 30 minutes leaving the oven door slightly open. The meringue should not color but dry.
8
Let them stand at room temperature before removing from pan.
9
Can be kept for 5 days at most tightly closed and kept cool in an aluminum box.
10
For the garnish I sprinkled some cocoa others I have stuffed with dark chocolate at 70%%.
.

Yield:

4.0

Added:

Saturday, January 22, 2011 - 9:20am

Creator:

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