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Mini Carlotas de Merengue

25 mins
10 mins
Low
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This spectacular dessert is a classic of the French pastry and with this fluffy mousse it is really delicious, it is a very refreshing and striking dessert, ideal to surprise your guests.
Learn more about Huevo San Juan®

Ingredients

8 portions
  • 6 San Juan® Egg Whites
  • 2 cups vanilla cookie
  • 1 1/3 cups butter
  • 30 lady fingers biscuit
  • 3 cups refined sugar
  • 3/4 cups Water
  • 7 grams gelatin, hydrated
  • 1 tablespoon almond essence
  • 1 cup marmalade, of red fruits
  • enough raspberry, to decorate
  • enough blackberry, to decorate
  • enough peppermint, to decorate
Learn more

Preparation

Mix the ground cookies with the melted butter until completely integrated. Reservation.
With a spoon, place the cookie base in the molds and refrigerate for 10 minutes.
In a saucepan over medium heat heat the sugar with the water, let it cook for 15 minutes or until you get a semi-fat syrup, reserve the syrup with the same temperature.
In a blender beat the egg whites of San Juan® and when they sponge add the syrup little by little in the form of thread. Add the grenetina and the essence of almonds, beat for 5 more minutes.
Pour the meringue over a sleeve, place on the cookie base and stick the soletas.
Add a spoonful of jam and finish filling with the meringue, refrigerate for 2 hours.
Decorate with raspberries, blackberries and mint.

PRESENTATION

In a cake base decorated with ribbon around.

TIPS

To make the egg whites of San Juan sponge faster, add a pinch of salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Lily Lopez
01/03/2017 15:26:21
Que buena idea para regalar!!

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