Meringues with Delicate Cream and Caramel
Baking and Desserts • French
Description
Meringues with Delicate Cream and Caramel
Ingredients
- Salt to taste
- Vanilla salt 0 oz
- Milk 15 fl oz
- Cream 5 fl oz
- Orange Blossom Water 1 tablespoon
- Water 3 tablespoons
- Powdered Sugar 5 oz
- Farm fresh eggs 6 pieces
Step-by-Step Guide
Step 1
Separate the egg whites. Add salt and beat until white foam forms.
Step 2
Gradually add 125 grams of vanilla sugar and mix thoroughly.
Step 3
Bring the milk and cream to a boil.
Step 4
Using two spoons, form meringues and carefully drop each meringue into the boiling mixture. Cook for 2 to 3 minutes until the meringues are firm and have increased in size.
Step 5
Use a slotted spoon to remove the meringues and place them on a paper towel.
Step 6
Combine the egg yolks with vanilla sugar and mix until the mixture thickens. Bring the milk-cream mixture back to a boil and pour in the egg cream. Stir and heat the mixture, but do not let it boil to prevent the cream from curdling. Add the orange blossom water.
Step 7
Place the meringues on a serving dish and pour the cream over them. Chill.
Step 8
To make the caramel, place the sugar in a deep skillet, add water, and heat until the sugar dissolves. Boil until it turns a dark golden color.
Step 9
Carefully pour the caramel in a thin stream onto a greased baking sheet. Allow it to cool and harden.
Step 10
Remove the caramel and decorate the meringues and custard.
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