Meringue tartlets
Description
1. First, prepare the dough for the tartlet shells. Sift flour and 1 tablespoon of powdered sugar onto the work surface. 2. Cut cold butter into small cubes with a knife and place on top. Use the knife to combine the flour and butter until a uniform crumb forms. 3. Add salt and beaten egg yolks. Mix well. 4. For a smooth consistency, gradually add 2–4 tablespoons of ice-cold water, then knead the dough. Quickly wrap it in plastic wrap and refrigerate for about half an hour. 5. Roll out the dough on a floured surface and cut out circles matching the size of the molds you'll use for baking meringue tartlets at home. 6. Place the dough into the molds and chill in the refrigerator for 15–20 minutes. 7. Prick the bottoms with a fork and add weights—place parchment paper inside and pour in some dried peas or beans, for example. 8. Bake the shells in a preheated oven for about 20 minutes. Then remove the weights and let the shells brown further for another 10 minutes. 9. Beat the chilled egg whites with powdered sugar until stiff peaks form. 10. Spoon the meringue into the slightly cooled tart shells and return to the oven to bake. That's the whole secret.