Chocolate-nut merengue with mango and lawyer
Preheat the oven to 160 ° C. Beat the proteins in a fat-free bowl until soft peaks. Add the sugar before spoon and spoon until the mixture is firm and shiny.
Spatula 1 tablespoon of cocoa powder and the hazelnuts lightly. Put some 7cm of protein on the baking paper and iron it out.
Place the baking sheet in the middle of the oven. Temper the oven to 140 ° C, bake for 1 hour and allow the foam in the oven to cool. (You can do this a day in advance if you store the merengues in a closed drum afterwards).
Peel the mangoes, remove the kernel and cut the fruit into thin slices. Place it on the merengues and garnish with a lawyer. Sprinkle the rest of the cocoa powder over it.
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