Lemon meringue mini

Level:: Medium
Makes:: Recipe for three moulds.

225 g

Butter
210 g

Sugar
90 g

Egg yolks
300 g

Flour
6 g

Raising agent
6 g

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.

135 g

Lemon juice
1 g

Gelatin leaves
20 g

Glucose syrup
20 g

Invert sugar
420 g

Chocovic Chocolate couvertures - Nacar - drops - 5 kg bag

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.

150 g

Sugar
100 g

Fresh egg whites
0.5 g

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.

Gold flakes.

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.