Meringue with wild strawberries
Step 1: Making the meringue
Beat the egg whites and granulated sugar to very stiff peaks. Finish by delicately folding in the confectioners’ sugar.
Pour this mixture into a pastry bag fitted with a smooth nozzle (size No.7), and squeeze out superimposed circles onto a baking sheet.
Sprinkle with confectioners’ sugar and bake in a 212°F (100°C) convection oven.
Set aside in a dry place.
Step 2: Garnish
Fill the center of the meringues with pastry cream right up to the edge. Finish by garnishing with wild strawberries. Sprinkle with confectioners’ sugar.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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