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ORANGE & MERINGUE SHORTBREADS

TARTLETS WITH FILLING

Difficulty level

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat - softened g 400
eggs g 100
caster sugar g 100

Preparation

Knead all the ingredients in a planetary mixer until the dough is well-combined.

Refrigerate for 1 hour at least, then use a dough sheeter to roll to 2-3 mm, cut some discs out and use them to line moulds for tartlets.

Ingredients

CREMIRCA ARANCIA To Taste -

Ingredients

TOP MERINGUE g 1000
water - at room temperature g 500-700

Preparation

Whip TOP MERINGUE and water in a planetary mixer at medium-high speed for 6-7 minutes or until voluminous and firm.

Final composition

Pipe a layer of CREMIRCA ARANCIA into the tartlets.

Bake in a deck oven at 200°C for 15 minutes.

Let cool down completely.

Transfer the meringue into a pastry bag fitted with a ruffle tip and pipe some peaks onto the top.

Slighlty caramelize the peaks of meringue with a torch and decorate with some strips of orange zest.

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You can replace the whole dose of butter with margarine in the shortcrust pastry recipe.

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