Meringue

meringue

« Eccooooola » (here she is, la voilà!) as Giacomo would say. We went to the island of Elba (off the coast of Tuscany) for about a week for the 40′s of a friend of A. We had a great great time for the party and on the island too. I still did not see the pictures that I would like to share too, but the island is amazing. It is still surrounded by a lot of vegetation, villages are smalls, some houses are lost in the nature. There is not so much to do but leisuring on the beach, visiting the villa of Napoleon (huge! I was expecting a small house like the one of Steeve McQueen in Papillon, but not at all, who dare to talk about an exile??!!!), and the wine road that we did not do. Another time!

Time for the recipe!! Here some little meringues that come directly from Mercotte. I don’t waste time, they are D.E.L.I.C.I.O.U.S!

Je profite au passage pour remercier de nouveau Mamina (une autre grande cuisinière) pour son paquet surprise! et je conseille vivement son dernier ouvrage (le cadeau! ;-) )

English table

  • 110 g sugar
  • 110 g confectioner’s sugar
  • 200 ml eggwhites
  • 1 pinch of salt

Warm up the oven at 110°C. Mix the 2 sugar together. Start to beat the eggwhites with the salt and when it becomes foamy add 2 tbsp of sugar still beating. Add the sugar’s mix until its end still beating.

Pour in a pastry bag (nozzle of 12 or 14). Pip smalls round on parchment paper spacing them by at least 2-3 cm. Sprinkle with confectioner’s sugar and put in the oven for 70-80 mns (5-10 mns more if the meringue if you have trouble removing them)

A la table française

  • 110 g de sucre en poudre
  • 110 g de sucre glace
  • 200 ml de blancs d’oeufs
  • une pincée de sel

Préchauffer le four à 110°C. Au batteur monter les blancs en neige avec une pincée de sel. Quand le mélange commence à mousser ajouter deux cs du mélange tamisé des deux sucres, tout en continuant de battre. Ajouter ainsi de suite du sucre aux blancs d’oeufs jusqu’à épuisement du mélange des 2 sucres.

Incorporer dans une poche à douille munie d’une douille de 12 ou 14. Dresser les blancs montés sur du papier spécial cuisson. Saupoudrer de sucre glace passé au tamis. Enfourner pour 70-80 mns (prolonger de 5-10 mns si les meringues ne se décollent pas).

La tavola italiana

  • 110 g zucchero
  • 110 g zucchero a velo
  • 200 ml albume d’uovo
  • 1 pizzico di sale

Accendere il forno a 110°C. Mischiare insieme lo zucchero e lo zucchero a velo. Montare le albume col sale. Quando commincia ad essere spumoso aggiungere 2 cucchiai dello zucchero. Ricomminciare fino alla fine dello zucchero.

Versare l’impasto in un sac à poche con una tasca per pasticceria di 12 o 14. Sulla carta forno fare dei dischi di impasto spaziati tra di loro di 2-3 cm. Cospargere di zucchero a velo e infornare per 70-80 minuti (prolungare la cottura di 5-10 minuti se è difficile levare le meringue).

meringue

Share and Enjoy:
  • Print
  • Facebook
  • Twitter
  • del.icio.us
  • RSS
  • Google Bookmarks

7 comments to Meringue

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

The author!

Da non perdere di vista!



 

gif_tourdumondedesblogs