RED FRUITS MERINGUE TARTLET
FRUIT AND MERINGUE SINGLE PORTION
|egg whites - at room temperature||g 200|
|caster sugar||g 200|
|confectioner's sugar||g 200|
Whip the egg whites with the sugar until strong peak, by hand, add the icing sugar.
Pipe a round disk and drops of meringue over his perimeter to form like a flower.
Bake at 80ºC around 4 hours.
Spread the center of the meringue tartlet with the PRALIN DELICRISP.
With the help of a piping bag, deposit a generous dose of CHOCOCREAM and some drops of fruit custard cream.
Garnish with fresh fruit and decorate with drops of CHOCOCREAM and some DAISY DOBLA.