Friday, June 29, 2012
Meringues and Raspberries
INGREDIENTS AND PREPARATION
Egg whites 100 grams
Icing sugar 100 grams and a handful for dusting
Sugar 100 grams
A pinch of salt
A few leaves of fresh mint.
250 grams Raspberries
Juice of ½ lemon
2 tablespoons of sugar
In a bowl put in the raspberries, lemon juice and 2 tablespoons of sugar. Mix well and leave aside
First turn the oven at 100 degrees. Divide the yolks from the whites, weigths 100 grams and place in a container with a pinch of salt and half the sugar. With an electric mixer proceed to mount gradually adding the remaining sugar. At the end of processing the mixture will have to be very firm.
Cover a baking tray with greaseproof paper. Now forme with a plastic spatula discs of a diameter of about 10 cm. Sprinkle with a little icing sugar. Bake for 90 minutes with the door open by a wooden spatula.
Once dried, let sit for another 15-20 minutes at oven turned off, remove and let cool thoroughly. Serve as desired with one or two disks with the raspberries and decorate with mint leaves.