plaque

  1. E

    Meringue Russe

    200 g TPT blanc 10 g cornstarch - 8 whites 80 g sugar fin - 40 g almonds, hachée 34 g sugar =Meringue 2., slowly fold in 1. 0.4in on b&f plaque, 350F ~20-30mns 3. can be sprinkled on before baking. Dries out quickly
Top