Estos merengues florales son perfectos para la primavera. Con ráfagas de limón, tienen un sabor tan soleado como se ven. No se preocupe si los pétalos se ven sucios: la cáscara confitada en el centro de cada flor cubre los defectos.
These floral meringues are perfect for spring. With bursts of lemon, they have a flavor as sunny as they look. Dont worry if the petals look messy: the candied lemon peel in the center of each flower covers up any imperfections. Source: Martha Stewart Living, April 2011. This recipe takes 3 hours and 20 minutes and makes 40 meringues. To make them, youll need 3 large egg whites at room temperature, 1/2 teaspoon of fresh lemon juice, 2 teaspoons of finely grated lemon zest, salt, 1/4 cup plus 2 tablespoons of sugar, and 40 squares (1/2 inch each) of candied lemon peel (1/2 ounce). Preheat the oven to 200 degrees. Beat the egg whites, lemon juice, and a pinch of salt until foamy. Slowly beat in the sugar. Beat until stiff peaks form. Fold in the lemon zest. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe forty 1 1/2-inch petals onto parchment-lined baking sheets. (For each petal, pipe a small mound of meringue, and drag it toward the center to form a teardrop shape. Repeat 4 times, working in a circle.) Place a square of candied lemon peel in the center of each flower. Bake until the meringues are crisp and lift off the parchment easily, 2 to 2 1/2 hours. Let cool.
27.04.2023 @ 09:51
These floral meringues are perfect for spring. With bursts of lemon, they have a flavor as sunny as they look. Dont worry if the petals look messy: the candied lemon peel in the center of each flower covers up any imperfections. Source: Martha Stewart Living, April 2011. This recipe takes 3 hours and 20 minutes and makes 40 meringues. To make them, youll need 3 large egg whites at room temperature, 1/2 teaspoon of fresh lemon juice, 2 teaspoons of finely grated lemon zest, salt, 1/4 cup plus 2 tablespoons of sugar, and 40 squares (1/2 inch each) of candied lemon peel (1/2 ounce). Preheat the oven to 200 degrees. Beat the egg whites, lemon juice, and a pinch of salt until foamy. Slowly beat in the sugar. Beat until stiff peaks form. Fold in the lemon zest. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe forty 1 1/2-inch petals onto parchment-lined baking sheets. (For each petal, pipe a small mound of meringue, and drag it toward the center to form a teardrop shape. Repeat 4 times, working in a circle.) Place a square of candied lemon peel in the center of each flower. Bake until the meringues are crisp and lift off the parchment easily, 2 to 2 1/2 hours. Let cool.