Pastry
Description
Homemade treats for tea. Meringue is another gift from French pastry chefs, a light, airy confection. Making this dessert yourself is actually very easy—simpler than it seems. For the meringue, you'll need egg whites and sugar, and for the cream, I used ready-made dulce de leche.
Instructions
- 1
Step 1
1. I already had egg whites left over from baking a pie; I put them in the refrigerator beforehand so they're cold. I pour them into a dry (very important) mixer bowl and beat at maximum speed until a fluffy, stable mass forms.
- 2
Step 2
2. As soon as the mixture acquires a stable consistency, gradually add granulated sugar.
- 3
Step 3
3. I check the meringue readiness very simply: I rub a small amount of the cream between my fingers; if I can't feel the sugar, the meringue is ready.
- 4
Step 4
4. Take a pastry bag and place the protein mixture into it.
- 5
Step 5
5. Line the baking sheet with parchment paper and pipe out small pastries.
- 6
Step 6
6. Preheat the oven to 100 degrees, place the baking sheet with pastries inside, and bake for 2 hours.
- 7
Step 7
7. After the allotted time, I turn off the heat, but leave the baking sheet inside for another hour.
- 8
Step 8
8. After 60 minutes, I take out the pastries and use a spatula to spread boiled condensed milk on the side of one.
- 9
Step 9
9. Attach the second pastry to the first one with its flat side, and serve the pastries.