Si comme moi vous aimez le 100% fait maison, voici une recette qui pourra vous intéresser pour monter vos charlottes.
Pour environ 30 biscuits:
- 5 jaunes d’oeufs
- 100g de sucre
- 5 blancs d’oeufs
- 120g de sucre
- 3sc d’eau
- 125g de farine
- sucre glace.
Préparation: 10 à 15 min
Cuisson: 15 à 20min
- Préchauffer le four à 180°
- Faire blanchir les jaunes d’oeufs avec 100g de sucre puis verser la farine.
- Mettre le reste du sucre avec l’eau dans une petite casserole et porter à ébullition jusqu’à obtenir une consistance de sirop (si vous avez une thermomètre à sucre, il faut monter à 112°C). Pendant ce temps, monter les blancs en neige, lorsqu’ils sont fermes ajouter le sirop à 112°C tout en continuant à battre au fouet comme pour faire une meringue italienne.
- Incorporer la meringuer à l’appareil précédent.
- A l’aide d’une poche à douille, dresser les biscuits à la cuillère sur une feuille de papier sulfurisé (ou équivalent), enfourner 15 min.
- Saupoudrer de sucre glace à la sortie du four.
Petits conseils:
- Le fait de se servir d’une base de meringue italienne permet vraiment d’avoir des biscuits à la cuiller moelleux et qui ne ressemblent pas à une meringue sèche.
- Les biscuits se conservent plusieurs jours dans une boite hermétique.
Thaanks foor finally writing about > Bisxuit à laa cuiller | Petites Mietts < Loved it!
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