How To make French Meringue Strips
3 cups Pillsbury Best All Purpose Flour*
sifted
3/4 cup sugar
1/2 teaspoon salt
1 cup butter :
softened
2 egg yolks beaten slightly
water to measure 1/3 cup 2 teaspoons sugar
1/2 teaspoon French's Cinnamon
1 cup Funsten's Almonds :
chopped
Meringue: 2 egg whites
1/8 teaspoon French's Cream of Tartar
2 cups confectioners' sugar -- sifted
1 teaspoon French's Vanilla
BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal 1/3 cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with 1/8 teaspoon French's Cream of Tartar until soft mounds form. Gradually add confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 1-inch bars. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes. **Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days.
How To make French Meringue Strips's Videos
05 Making and Piping Meringue
FRENCHY COOKS: LEMON MERINGUE PIE
Welcome back my Franchizz and Happy New Year!
A classic isn't always out of date. This delicious lemon meringue pie will please everyone in the family. High notes of acid, crumbly and sweet dough with a scrumptious meringue.
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FULL RECIPE:
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#chefromainavril #lemonmeringuepie #lemon
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Raspberry Meringue Mille-feuille - In The Kitchen With Kate
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Enjoy!
Recipe: bake at 220ºC for 15-20 minutes
cut 11cm x 4.5cm
1 pack pre rolled Puff pastry
Caster sugar
Raspberries
double cream
icing sugar, to taste
raspberry jam
Meringue-
2 medium egg whites
55g caster sugar
blow torch
piping bags
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How to make a perfect Tart Shell | Detailed Tart Crust instructions
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Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
*Mistake in the video*
I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!
▶Updated Tart Shell Tutorial◀
There's actually a more up to date tart shell video that's even more comprehensive!
▶Tart Crust◀
I have used the perforated tart ring. Same recipe applies for a regular tart pan.
Quantity: 2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
① Beat the butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.(you get better results when you rest them)
⑦ Cut out into strips/discs.
⑧ Line the tart ring. Place it on a perforated mat.
⑨ For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, bake at 170℃ for 15mins.
⑩ If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)
If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space.
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Lemon Meringue Tartlets / 레몬 머랭 타르트 I On The Table
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Welcome!
This time I made lemon tartlets with hazelnut.
Adding fat containing components such as nuts to citrus helps us eat easier when we consume high acid components. It's called neutralize.
You will notice a wonderful flavor profile in the mouth as well.
I hope you guys like this video :)
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C ya~!
#OnTheTable #LemonTartlets
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Yield: 6 Lemon Tartlets
Components
*Citrus Sable
-Butter, cold 180g
-All-purpose Flour 360g
-Confectioner's Sugar 140g
-Fleur De Sel (Salt) pinch
-Almond Flour 50g
-Lemon Zest 1 ea
-Eggs 83g
*Hazelnut Praline Paste
-Hazelnuts (Shelled) 100g
-Sugar 100g
*Hazelnut Financier
-Egg Whites 39g
-Cake Flour 13g
-Confectioner's Sugar 45g
-Almond Flour 23g
-Invert Sugar 6g
-Hazelnut Praline 23g
-Butter 38g
*Lemon Cremeux
-Gelatin Sheets 1 ea
(Silver, 180 Bloom)
-Lemon Juice 60g
-Eggs 1 ea / 55g
-Sugar 50g
-Butter, soft 35g
-Heavy Cream 18g
*Italian Meringue
-Egg Whites 90g
-Lemon Juice 20g
-Sugar 180g
-Water 45g
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Lemon Pie – Bruno Albouze
The lemon pie that everyone craves for ????
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