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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
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
