Easter meringue verrines

Easter meringue verrines

Recipe by: Corinne Glrd
★ ★ ★ ★ ★ ☆ 15 ratings
Preparation : 5 min
Cooking : 15 min
Total time : 20 min
Rest : 0 min
Accessories :
6 people

100 g of speculoos

20 g of butter

1 yellow lemon

70 g of butter

3 eggs

70 g of sugar

3 egg whites

60 g of sugar

Associated products

COOK EXPERT

COOK EXPERT

RECIPE STEPS
1
Install the transparent bowl with its metal knife. Pour the pieces of butter and the speculoos into it and run the program.
  • 100 g of speculoos
  • 20 g of butter
Robot
2
Once the mixture has the appearance of coarse sand, spread it at the bottom of the 6 glasses.
3
Remove the pulp and the zest of the lemon.
  • 1 yellow lemon
4
In the metal bowl, put the zest, the pulp, the sugar, the butter and the beaten eggs (2 whole + 1 yolk). Run the program.
  • 1 yellow lemon
  • 70 g of butter
  • 3 eggs
  • 70 g of sugar
Expert | 05:00 / 4 / 85°C
5
Restart the program.
Expert | 00:15 / 14 / __°C
6
Spread into the 6 glasses over the speculoos base.
7
Install the beater in the metal bowl. Put the ingredients in the bowl, remove the cap and run the program.
  • 3 egg whites
  • 60 g of sugar
Expert | 04:00 / 5 / 50°C
8
Spread the meringue on the verrines and brown with a kitchen torch.
9
Serve chilled.

Recipes submitted by consumers are not tested by Magimix.

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