7Generously butter a shallow baking dish (19 × 27 cm).
8Generously butter a shallow baking dish (19 × 27 cm).
9Generously butter a shallow baking dish (19 × 27 cm).
10In a medium bowl, whip the 4 yolks with the granulated sugar and two pinches of salt (and vanilla pulp if desired) until the mixture is light, foamy, and well-aerated.
11In a medium bowl, whip the 4 yolks with the granulated sugar and two pinches of salt (and vanilla pulp if desired) until the mixture is light, foamy, and well-aerated.
12In a medium bowl, whip the 4 yolks with the granulated sugar and two pinches of salt (and vanilla pulp if desired) until the mixture is light, foamy, and well-aerated.
13Sift the flour over the mixture and gently fold it in with a spatula, without deflating the mixture.
14Sift the flour over the mixture and gently fold it in with a spatula, without deflating the mixture.
15Sift the flour over the mixture and gently fold it in with a spatula, without deflating the mixture.
16Set the yolk mixture aside, covered.
17Set the yolk mixture aside, covered.
18Set the yolk mixture aside, covered.
19In the bowl of a stand mixer or another large bowl, whip the 7 egg whites first at medium speed, then increase as they start to foam.
20In the bowl of a stand mixer or another large bowl, whip the 7 egg whites first at medium speed, then increase as they start to foam.
21In the bowl of a stand mixer or another large bowl, whip the 7 egg whites first at medium speed, then increase as they start to foam.
22As soon as foam appears, gradually add about half of the vanilla powdered sugar by spoonfuls.
23As soon as foam appears, gradually add about half of the vanilla powdered sugar by spoonfuls.
24As soon as foam appears, gradually add about half of the vanilla powdered sugar by spoonfuls.
25Continue whipping until a firm but shiny meringue is obtained.
26Continue whipping until a firm but shiny meringue is obtained.
27Continue whipping until a firm but shiny meringue is obtained.
28At this point, add the rest of the powdered sugar, whipping for only a few more seconds to stabilize.
29At this point, add the rest of the powdered sugar, whipping for only a few more seconds to stabilize.
30At this point, add the rest of the powdered sugar, whipping for only a few more seconds to stabilize.
31Meanwhile, place the empty baking dish in the lower part of the oven and leave it there for 5 minutes, while you complete the preparation.
32Meanwhile, place the empty baking dish in the lower part of the oven and leave it there for 5 minutes, while you complete the preparation.
33Meanwhile, place the empty baking dish in the lower part of the oven and leave it there for 5 minutes, while you complete the preparation.
34Add a third of the meringue to the yolk mixture to lighten it with a spatula.
35Add a third of the meringue to the yolk mixture to lighten it with a spatula.
36Add a third of the meringue to the yolk mixture to lighten it with a spatula.
37Then pour the yolk mixture into the meringue.
38Then pour the yolk mixture into the meringue.
39Then pour the yolk mixture into the meringue.
40Now use a whisk, not a spatula, with few movements: the mixture should not be homogeneous and should not lose volume.
41Now use a whisk, not a spatula, with few movements: the mixture should not be homogeneous and should not lose volume.
42Now use a whisk, not a spatula, with few movements: the mixture should not be homogeneous and should not lose volume.
43The final mixture should be voluminous, creamy, and well-supported.
44The final mixture should be voluminous, creamy, and well-supported.
45The final mixture should be voluminous, creamy, and well-supported.
46Using a dough scraper, place 3 mounds of cream in the hot baking dish, starting from the center, trying to give them a pointed shape.
47Using a dough scraper, place 3 mounds of cream in the hot baking dish, starting from the center, trying to give them a pointed shape.
48Using a dough scraper, place 3 mounds of cream in the hot baking dish, starting from the center, trying to give them a pointed shape.
49Bake immediately for 12-13 minutes without opening the oven door.
50Bake immediately for 12-13 minutes without opening the oven door.
51Bake immediately for 12-13 minutes without opening the oven door.
52Remove from the oven, immediately dust with powdered sugar, and serve immediately with ice cream, vanilla sauce, or red fruit jam.
53Remove from the oven, immediately dust with powdered sugar, and serve immediately with ice cream, vanilla sauce, or red fruit jam.
54Remove from the oven, immediately dust with powdered sugar, and serve immediately with ice cream, vanilla sauce, or red fruit jam.
Ingredients
7 albumi a t. ambiente
7 albumi a t. ambiente
7 albumi a t. ambiente
4 tuorli a t. ambiente
4 tuorli a t. ambiente
4 tuorli a t. ambiente
45 g zucchero semolato
45 g zucchero semolato
45 g zucchero semolato
135 g zucchero a velo vanigliato (setacciato)
135 g zucchero a velo vanigliato (setacciato)
135 g zucchero a velo vanigliato (setacciato)
35 g farina tipo 00 per Dolci | W 170 Grandi Molini Italiani
35 g farina tipo 00 per Dolci | W 170 Grandi Molini Italiani
35 g farina tipo 00 per Dolci | W 170 Grandi Molini Italiani