Meringues with Raspberry and White Chocolate
165 min
Under an hour
Sezamo
Descoperă secretul unor bezele perfecte, umplute cu un ganache fin de ciocolată albă și zmeură. Aceste „pusinky” delicate sunt crocante la exterior, cremoase la interior și decorate cu fistic pentru un plus de textură. Un desert elegant, ideal pentru ocazii speciale sau pentru a-ți răsfăța cei dragi cu o delicatesă artizanală.
Preparation method
PREPARING THE MERINGUES
In a metal bowl, mix the egg whites, lemon juice, sugar, and raspberry puree (obtained from 25g of thawed and pureed raspberries). Place the bowl over a bain-marie (without the bottom of the bowl touching the water). Heat over low heat, stirring constantly with a whisk, until the sugar has completely dissolved (check between your fingers – no granules should be felt).
Remove the bowl from the bain-marie and transfer the mixture to the bowl of a stand mixer. Start beating at low speed, then gradually increase the speed to maximum. Continue beating for a few minutes until you obtain a white, glossy, stable meringue that has completely cooled.
Transfer the meringue into a piping bag and form small circles or rosettes on a baking tray lined with parchment paper, leaving a distance of 2-3 cm between them. Decorate each meringue with pistachio pieces.
Chef's tip
For an impeccable result, make sure the bowl in which you beat the egg whites is perfectly clean and degreased. You can use a little lemon juice to wipe the bowl before use. Meringues are best stored in an airtight container in a dry place.
Ingredients
Nutritional values
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25 min
Under an hour
