Meringue Veil
Directions
- 1Make a Swiss meringue at 50°C in a bain-marie, lightly whipped, and very shiny.
- 2Make a Swiss meringue at 50°C in a bain-marie, lightly whipped, and very shiny.
- 3Make a Swiss meringue at 50°C in a bain-marie, lightly whipped, and very shiny.
- 4Prepare a well-greased strip of paper. Smooth the meringue over it with a solid ruler to obtain a regular and homogeneous thickness.
- 5Prepare a well-greased strip of paper. Smooth the meringue over it with a solid ruler to obtain a regular and homogeneous thickness.
- 6Prepare a well-greased strip of paper. Smooth the meringue over it with a solid ruler to obtain a regular and homogeneous thickness.
- 7Cut 14x14cm squares using a cutter.
- 8Cut 14x14cm squares using a cutter.
- 9Cut 14x14cm squares using a cutter.
- 10Then shape the meringue on the stainless steel squares.
- 11Then shape the meringue on the stainless steel squares.
- 12Then shape the meringue on the stainless steel squares.
- 13Use a toothbrush to create meringue spots by mixing the reduced juices with each color.
- 14Use a toothbrush to create meringue spots by mixing the reduced juices with each color.
- 15Use a toothbrush to create meringue spots by mixing the reduced juices with each color.
- 16Bake for 3 hours at 70°C.
- 17Bake for 3 hours at 70°C.
- 18Bake for 3 hours at 70°C.
- 19Unmold gently!
- 20Unmold gently!
- 21Unmold gently!
Ingredients
- 200 gr fresh egg whites
- 200 gr fresh egg whites
- 200 gr fresh egg whites
- 400 gr granulated sugar
- 400 gr granulated sugar
- 400 gr granulated sugar
- 15 gr reduced grapefruit juice
- 15 gr reduced grapefruit juice
- 15 gr reduced grapefruit juice
- 15 gr reduced orange juice
- 15 gr reduced orange juice
- 15 gr reduced orange juice
Equipment
stand mixerwhiskmetal rulerspatulabowltoothbrushbaking sheetsilicone matcutterstainless steel square molds