Marengs 03

Ingredients for Marengs 03

Instructions for Marengs 03

To prepare the Marengs 03 recipe, please follow these instructions:

Whip the egg whites into hard foam with the first 90 g of sugar and a few drops of vinegar. The vinegar causes the whites to become more rigid, and the marlin keeps the shape better during baking.

Whip to the mass is so firm that you can turn the bowl up and down.

Gently turn the rest of the sugar and the powder flap in.

Fill a cake spray with a star-shaped mouthpiece with the mass and spray 12 spirals about 6 cm wide onto the baking paper. The paper must not be greased, so the meringues flow out.

Behind the meringues at 100-125 degrees C. alm. Ovenr on the middle shelf for about 45-60 minutes until they are light and release the paper. Let them get cold.

Melt the chocolate in a bowl over water bath. Dip the bottom of the marlin into the melted chocolate and let it stiffen.

Whip the cream of cream and taste it with the cocoa butter. Spray a whipped cream spiral of 6 of the meringues and put the others over.

Decorate each meringue with a rosemary of whipped cream and a cocktail berry.