INGREDIENTS
- For the meringue:
- – Egg whites 6 models.
- – Cream of tartar ½ tbsp.
- – Sugar 300 g.
- – Bitter cacao 50 g.
- – Sal.
- – Vanilla essence 1 cdita.
- For the filling:
- – Chocolate with almonds.
Cocoa meringone crammed with ice cream, for a spectacular dessert. Are you prepared? It is your second, with the ice cream taste you want essentially the most.
PROCEDURE:
1. Preheat the oven to 150 levels.
2. Put together a 30 x 40 cm plate with buttered parchment paper.
3. Beat the egg whites with the cream of tartar. Once they assemble, add the sugar little by little. As soon as the meringue could be very agency, add the bitter cocoa with the salt and incorporate with a wire whisk.
4. Pour the combination onto the ready plate and bake for 25 to half-hour.
5. Let it cool effectively.
6. Flip the plate over and fill the cocoa meringue sheet with the ice cream.
7. Roll up and serve.
MERINGON RECIPE WITH MANDARIN PASTRY CREAM
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