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  • 2013/12/14
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Yuzu meringue verrine

レシピ
材料・調味料 (1 人分)
Egg whites
2
Yuzu syrup (with rind)
2tbs
Graham crackers
2
Mikan rind (mandarin)
1
Sugar
1 tbs
作り方
1
Placed broken graham crackers at the button if the verrine.
2
Grate mikan rind and add to the yuzu base. Add on top of the crackers.
3
Beat egg whites until you reach a soft peak.
4
Beat in 1 tbs if sugar into the egg whites and beat until you get hard peaks.
5
Add on top of the yuzu in the verrine.
6
Place in the oven on high and bake the meringue until it gas risen and the peaks are golden brown. Serve either immediately or chill for 5 mins in the refrigerator and eat cold.
ポイント

If you're hand beating the eggs, make sure to always beat in the same direction with a regular speed. Do not let it rest for long periods of time.

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