MERINGUES MASCARPONE
A little sin of gluttony that makes us feel like summer .... what seems to never come !!!!!
For the meringue: egg whites
sugar
The process is very simple, first of all whites weighed and calculated twice their weight, this will be the amount of sugar that will be useful, consider making so much already with 100g of egg whites, there are many meringues. We have in the planetary
whites, start them and start paying half the sugar, when the mixture is to be inflated pour in even the remaining sugar.
on a baking tray with greaseproof paper we train the meringue the size of your choice and let's put in the oven at 60 ° for at least a couple of hours, it all depends on their size, trying to break into one and see if you have dried well , let's leave them to cool.
For the cream:
150 g of fresh cream 150 g mascarpone 30 g of sugar
Beat with electric whips the cream and sugar, then add, gently, mascarpone.
For the crunchy pistachios: here I could not tell you the amount, I made eye sugar in a saucepan and chopped pistachios, if the sugar dissolved after it began to take I paid all the color on a sheet of parchment paper, then when I did a bit cool 'and I cut into small pieces.
Garnish: fresh strawberries
sugar lemon pistachios
compose the biscuits by combining the meringues together in pairs and stuffed with mascarpone cream, then let us serve on a bed of strawberries (which we cut into small pieces with the ' Adding a splash of lemon juice and a bit 'of sugar) and pistachio garnish with a piece of crunchy ....
sugar
The process is very simple, first of all whites weighed and calculated twice their weight, this will be the amount of sugar that will be useful, consider making so much already with 100g of egg whites, there are many meringues. We have in the planetary
whites, start them and start paying half the sugar, when the mixture is to be inflated pour in even the remaining sugar.
on a baking tray with greaseproof paper we train the meringue the size of your choice and let's put in the oven at 60 ° for at least a couple of hours, it all depends on their size, trying to break into one and see if you have dried well , let's leave them to cool.
For the cream:
150 g of fresh cream 150 g mascarpone 30 g of sugar
Beat with electric whips the cream and sugar, then add, gently, mascarpone.
For the crunchy pistachios: here I could not tell you the amount, I made eye sugar in a saucepan and chopped pistachios, if the sugar dissolved after it began to take I paid all the color on a sheet of parchment paper, then when I did a bit cool 'and I cut into small pieces.
Garnish: fresh strawberries
sugar lemon pistachios
compose the biscuits by combining the meringues together in pairs and stuffed with mascarpone cream, then let us serve on a bed of strawberries (which we cut into small pieces with the ' Adding a splash of lemon juice and a bit 'of sugar) and pistachio garnish with a piece of crunchy ....
With this recipe I attend
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