Lemon meringue mini

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
    Nacar

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.

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