I see myself small, kindergarten, more than 4 years of age.
I see myself in the cafeteria, on Friday I was the adjutant for the reward after meals to choose my favorite cake.
My choice was always a nice giant meringue with cream.
So when I saw these delicious pastries from Stefania I have copied the idea.
but I followed the recipe that I always follow it, and used the rather small paper cups about 2 cm in diameter at the base.
ingredients for 15 cupcakes
120 g egg whites at room temperature
120 g caster sugar
120 g of icing sugar
few drops of lemon juice
whipped cream slightly sweetened dark chocolate into small pieces
Beat average speed of the egg whites adding the lemon juice.
Mix two tablespoons sugar and add them to the egg whites and continue beating until you have a hard compound and pulling the hoses will form the "beak goose, it takes about 15 minutes.
Brush the cups with a little oil seeds, and fill a pastry bag with meringue.
The oven must be very hot, they just meringue is dry, I always put the temperature to 100 ° C and then I set the size of the meringues, which are small for these was just 1 hour ½ cooking with the oven held open by the handle of a spoon.
When the meringues will be very cold, you can do before and keep a box of tin,
cut horizontally, the cut will not be clear and even if it crumbles a bit 'no matter , fill with a dollop of whipped cream and chocolate into small pieces and put sopra il coperchio o le briciole di meringa.
0 comments:
Post a Comment