French Meringue
By: sunflowers8
Published: Saturday, January 22, 2011 - 9:20am

Ingredients




What you need (for more than 80 small meringues)
264 grams egg whites
264 grams sugar
264 grams icing sugar
10 drops lemon
1 pinch of salt
For garnish
cocoa
plain chocolate

Preparation

1 Turn the oven to 115°C. 2 Mix together the sugar and the powdered sugar and divide the mixture into two parts. 3 Put the egg whites in the planetary perfectly clean and dry, add the first half of the sugar and salt until stiff mounts. 4 With a flat spatula or a lick silicone pans slowly incorporates half of the remaining sugar, add the lemon, being careful not to work gently to deflate the mixture. 5 Put the meringue in the raw pastry bag fitted with nozzle six-pointed star (and prepare a baking sheet covered with parchment, buttered and floured. 6 With the pocket, as many small tufts, taking care not to touch each other. 7 Bake it for about 1 hour and 30 minutes leaving the oven door slightly open. The meringue should not color but dry. 8 Let them stand at room temperature before removing from pan. 9 Can be kept for 5 days at most tightly closed and kept cool in an aluminum box. 10 For the garnish I sprinkled some cocoa others I have stuffed with dark chocolate at 70%%.