Strudel of Italian meringue with thermomix

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27 April, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hi mate @ s I couldn’t leave my dad without his sweet gift. So last night, I left some egg whites out of the fridge, and early this morning I started to work. It had been a long time since they were done.

But today he will have a sweet surprise. Happy day to all the Josés and to all the dads. Here we leave you the recipe to make it step by step

Strudel of Italian meringue with thermomix

People

Cooking time:

31 minutes

Total Time

31 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Millefeuille Italian meringue ingredients with thermomix

1 puff pastry sheet
Icing sugar (for sprinkling)

ITALIAN MERINGUE

4 clear(L)
300 g sugar
100ml water

Preparation of millefeuille of Italian meringue with thermomix

Unroll the puff pastry sheet, prick with a fork.
Place on a tray lined with baking paper, cover with another baking paper and place another tray on top to make weight and the dough does not swell.
Oven previously preheated to 200°, heat up and down
Bake for 15 minutes. Then, remove the tray on top and the paper, sprinkle icing sugar on the surface and put in the oven for another 15 minutes or until golden brown.
Turn off and let cool on rack.

ITALIAN MERINGUE

Sugar and water to the glass, (without tumbler)
12 minutes / 115°C / Speed 2
remove to a jug
Butterfly in blades, clear in the glass, we assemble
4 minutes / Speed 3’5
We lower the remains of the walls to the bottom, (without putting the beaker)
15 minutes / Speed 3″5
In the first two minutes we are adding the syrup in the form of a thread.

MOUNTING

Cut the puff pastry in half. We remove the edges to match.
We are placing the meringue in parts, each time we will stretch and smooth.
We place the puff pastry sheet on top; We press lightly to settle it, and we will finish covering the holes with more meringue and smooth with a spatula.
Sprinkle icing sugar on the surface and put it in the fridge for a few hours so that the meringue settles and we can cut it into portions and it doesn’t fall apart.
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION