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StevenandMaggie McClain
Stéphane reynaud's dessert of meringues and strawberry
Dessert meringue, whipped cream, sorbet ice cream and fruit
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Ingredients
Directions
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Split the eggs.
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Beat a very firm foam of the proteins. Gradually add the granulated sugar while beating and continue to beat for 5 minutes.
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Then gradually tap the icing sugar through the foam.
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Spoon the foam into the desired shapes on baking sheets coated with baking paper and let them dry in a oven heated at 100 ° C for 2 hours (or longer, depending on the size of the meringues).
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Remove the strawberries from the crowns. Squeeze the lemon and mash half of the strawberries with the lemon juice. Strain the juice.
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Crumble the meringues coarsely.
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Fill the glasses with alternating layers of strawberry, sauce, whipped cream, crumbled foam and a bread roll sorbet; repeat all layers in the same order.
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Nutrition
605Calories
Sodium3% DV70mg
Fat23% DV15g
Protein10% DV5g
Carbs37% DV112g
Fiber4% DV1g
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