Maringue paste / French puslice
These airy desserts fall into the Petit four category. They can be dipped in chocolate, arranged in a cake ring and topped with some cream, or they can simply be snacked on with coffee and tea.
Preparation steps
- In a Teflon pan, mix egg whites, salt, vanilla and powdered sugar.
- In the second sieve, in which the first sieve can fit from above, pour water so that the first sieve is slightly in the water, but the water does not overflow.
- Heat the water to boiling and keep it at that temperature. Put the first sieve over and stir the mixture with a hand whisk. Stir until the mixture becomes smooth and reaches a temperature of 40 to a maximum of 50 degrees (when you put your finger in the mixture to be pleasant to the touch, like a baby bath).
- Remove the first sieve from the heat and stir with a hand mixer on medium speed until the mixture becomes thick, so that when you run your finger a solid mark remains.
- Put the mixture in a pastry syringe and make small puslice on the parry, with which you lined the baking tray.
- Put the smokers to dry in the oven, which is heated to about 90 degrees, to function as warm air. Drying takes about 2 hours. For ovens that do not have warm air, maybe a little lower temperature and about an hour would be enough.
Serving
In the original recipe, drying is done at a temperature of 60 degrees for 8 hours. I didn't have time for that.
