Perfect meringue pastry recipe for the festive table recept
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Cream (you can prepare it to your taste, I add Mirka's cream and my lemon cream):
Preparation procedure
-
Beat the egg whites with the sugar over a double boiler, add a pinch of salt as well. The cream must be thick and glossy, above all it must hold its shape well so that various shapes can be made on the baking sheet (beat until the mixture is firm and you no longer feel the granulated sugar).
- Then remove from the steam, let cool and stir one last time.
- Pipe into a pastry bag and pipe onto a baking sheet - you can make meringues, waves.... At a temperature of 90-100 degrees dry for about 60-70 minutes (you'll see it when they start to separate from the baking paper).
- For the cream:
- Beat the yolks and eggs with the sugar until foamy, add the cocoa and place over a double boiler. There beat for about 15-20 minutes.
- Let cool and meanwhile whip the softened butter. Gradually (by tablespoons) beat the butter into the cooled cream.
- Finally stir in the coffee. The cream is used to bind the meringues and sticks.
- Lemon cream:
- I prepared it from two lemon pudding mixes, 250 g butter, 8 tablespoons granulated sugar and two lemons. The procedure is very simple: cook the puddings in 700 ml of milk, let cool, whisk in the softened, whipped butter, lemon juice and zest. Sweeten to taste if desired.
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