SRB
ENGMontblanc @sladje_od_sladje
Meringues
Ingredients:
- 5 egg whites
- 250 g sugar
- 1 tablespoon vinegar
- 1 tablespoon flour
- 1 tablespoon cornstarch
Instructions:
Draw circles on baking paper (they should be smaller than the molds you will use for the biscuit base).
Beat the egg whites with a mixer, gradually adding the sugar. The mixture is ready when the sugar is no longer grainy when rubbed between your fingers.
Add one tablespoon of vinegar, flour, and cornstarch, then gently mix until fully combined.
Transfer the mixture into a piping bag and pipe into the desired shapes.
Meanwhile, preheat the oven to 130°C. Bake for 10 minutes at 130°C, then reduce the temperature to 100°C and bake for another 120 minutes.
Do not open the oven door during baking. Once done, turn off the oven, open the door slightly (about one-third), and leave the meringues inside for 45–60 minutes to cool completely.
Biscuit Base
Ingredients:
- 250 g ground biscuits
- 150 g melted butter
Instructions:
Mix the ground biscuits with the melted butter. Press the mixture into molds.
Place plastic wrap over the molds to make it easier to remove the base later.
Cream
Ingredients:
- 200 ml heavy cream
- 250 g mascarpone cheese
- 250 g chestnut cream (Clement Faugier Crème de Marrons)
Instructions:
Whip the heavy cream and mascarpone together, then add the chestnut cream and mix until smooth.
