Lemon meringue mini
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/70737ad78dc324f1445bf65b7b90ef0a.jpg?itok=nwDqoatF)
Products
SABLÉ BRETÓN
ingredients | preparation |
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Homogenize the butter with the spatula. |
LEMON GANACHE
ingredients | preparation |
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Heat up the juice and sugars at 40ºC. |
MERINGUE
ingredients | preparation |
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Heat up the egg whites with the sugar and the gelatin leaves at 40ºC. |
OTHERS
Gold flakes. |
TO FINISH
Pour the lemon ganache with a piping bag with a nº8 round tip over the sable bretón. |