MIGNON LEMON AND MERINGUE
Difficulty level
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
Mix all the ingredients in a planetary mixer with the leaf, put in the fridge to rest.
Roll out to 3.5mm and form the bottoms in the appropriate micro-perforated molds/rings
Let it cool well before cooking. Cook for about 15 minutes at 165°C with the valve open and ventilation at minimum.
Ingredients
| PROFUMI D'ITALIA LEMON | To Taste |
Preparation
fill with con profumi d'italia limone
Ingredients
| TOP MERINGUE | Kg 1 |
| water | g 500 |
Preparation
Mix the ingredients in a planetary mixer, with adequate capacity, for 6-7 minutes at high speed and in any case, until obtaining a voluminous and firm mass.
decorate and burn with the flame
decorate with meringue and burn with flame
