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BISCUITS, PASTRIES & BASICS

P125 COEUR DE GUANAJA FRENCH MERINGUE

Unit of measure

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Ingredients

  • 300 g
    • P125 Coeur de Guanaja 80%
  • 400 g Egg whites
  • 400 g Sugar
  • 400 g Confectioner’s sugar
Select your mixture’s total weight
For
g

Tips

Sprinkle on some P125 shavings before you bake your pastries to give them a more intense cocoa flavor.

Recipe

Whisk the egg whites while gradually adding the sugar.

Once the eggs have been whipped, incorporate the sifted confectioner’s sugar and then the P125 melted at approx. 45-50°C (113-120°F). Pipe the mixture.

BAKING: Bake at 85-90°C (185-195°F) for approx. 2 hours.

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