Lemon meringue mini

Recipe

SABLÉ BRETÓN

ingredients	preparation
225g butter 210g sugar 90g egg yolks 300g flour 6g raising agent 6g salt	Homogenize the butter with the spatula. Add the sugar and then the egg yolks. Sieve the rest of the ingredients and add them to the mixture. Pour into the silicone mould with a piping bag with a nº10 round tip. Cook at 170ºC for about 21 minutes.

LEMON GANACHE

ingredients	preparation
135g lemon juice 1g gelatin leaves 20g glucose syrup 20g invert sugar 420g CHW-O35NACA	Heat up the juice and sugars at 40ºC. Dissolve the gelatin. Melt the white chocolate. Add to the first part. Emulsify. Leave in the fridge, tightly covered in cling film, until it has the right texture to pour with a piping bag.

MERINGUE

ingredients	preparation
150g sugar 100g fresh egg whites 0.5g gelatin leaves	Heat up the egg whites with the sugar and the gelatin leaves at 40ºC. Whip in the food mixer. Pour over the lemon ganache with a nº10 tip.

OTHERS

Gold flakes.

TO FINISH

Pour the lemon ganache with a piping bag with a nº8 round tip over the sable bretón.
Place a dot of meringue over the ganache.
Finish by sprinkling some gold flakes.