le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

mercredi 19 septembre 2012


Meringa is the easiest sweet ever; it’s really sweet, almost pure sugar. Usually I don’t make it but when I have some egg whites left I make some meringa. You can also use it to put into a cake or as a base for a red fruit tarte

Beat 500g egg whites, when they mousse add 500g sugar, beat, and when you reach soft peaks stage add 500g icing sugar, vanilla or lemon zest and mix with spatula (at this stage you can also add food colors)

tarte base

Do shape with a poche and bake in the preheated oven 80°C for 2/3 hours, it depends on how big are your meringa

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