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Helena
Chocolate-nut merengue with mango and lawyer
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Ingredients
Directions
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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.
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Spatula 1 tablespoon of cocoa powder and the hazelnuts lightly. Put some 7cm of protein on the baking paper and iron it out.
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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).
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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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Nutrition
440Calories
Sodium0% DV0g
Fat15% DV10g
Protein14% DV7g
Carbs24% DV71g
Fiber0% DV0g
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