Tag: meringue

Meringue bread and jam, a timeless recipe – Italian Cuisine

Meringue bread and jam, a timeless recipe

Meringue bread and jam, preparation

1) Preheat the oven at 180 °. Wash the lemon and grate the zest; chopped the breadcrumbs in the mixer e unite the zest. Reheat the milk with 50 g of sugar, pour it over the mixture e let it rest for 15 minutes.

2) Separate the yolks from the whites, add the first to the prepared mixture and pour it into a lightly greased pan with 22 cm in diameter. Bake in the oven for about 30 minutes.

3) Mounted the egg whites with the remaining sugar and a pinch of salt, remove the pan from the oven and spread the surface of the cake with the jam.

4) Cover with the whipped egg whites and sauté the cake in oven for 15 minutes or until the meringue turns out golden. Let it cool and serve.


Posted on 09/11/2021


Paris Brest: Parisian recipe with meringue butter cream – Italian Cuisine

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<a href="https://gordon-ramsay-recipe.com/tag/paris">Paris</a> Brest: Parisian recipe with meringue butter <a href="https://gordon-ramsay-recipe.com/tag/cream">cream</a> – Sale & Pepe

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Published on 10/28/2021


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Mini meringue with lemon and verbena – Italian Cuisine

Mini meringue with lemon and verbena


Preparation mini meringue with lemon and verbena

1) Soak the jelly in water cold for 10 min.

2) Transfer it yogurt in a bowl, add it caster sugar and the peel of lemons grated, mix and place in the fridge.

3) Squeeze i lemons and heat in juice in a saucepan; put the verbena leaves in an infuser, pour the juice hot, press the plunger and let it rest for 10 minutes. Join the jelly drained and squeezed and let it rest for another 10 minutes. Whip the cream with it powdered sugar and mix 2/3 of it yogurt (keep the rest aside); complete the mixture by adding theinfusion cold filtered.

4) Fill 8 silicone compartments of about 7 cm in diameter with the prepared mixture and place in the freezer for 10 hours.

5) Turn out the 8 half spheres, let them thaw slightly and add them 2 by 2, pressing them lightly, in order to obtain 4 spheres. Transfer them to a tray and place them in the fridge, so that they defrost completely.

6) To do the Meringue put the egg whites, lo powdered sugar and a pinch of salt in a heat resistant bowl, transfer it over a light bain-marie and whisk with the electric whisk, so as to obtain Meringue very firm. Fill a pastry bag with the mixture and drop many meringues 1 cm wide on the baking tray lined with baking paper. Bake in the oven at 80 ° for about 6 hours.

7) Blend i raspberries and divide the sieved mix in the center of 4 plates. Hit the smoothie with the back of the spoon to create a "splash" effect. Place the spheres of yogurt and cover the top of each with the whipped Cream kept aside, spiraled out of a pastry bag. Cover completely the cream with the meringues prepared, decorated with 1 tuft of verbena and serve immediately.

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