Crisp Meringues (Bees)

Crisp Meringues (Bees)


  • 1 Lt vanilla ice cream
  • 1 fl. whipping cream
  • 1 bunch of yoghurt
  • 1 kg of sugar
  • 1 bunch of strawberries ripe
  • 2 pgs
  • a few pistachios (crumb)
  • Mairy
  • 3 whites
  • ½ cup. sugar
  • ½ cup. dust
  • 1 prep. salt
  • confectionery (optional)

How to make?

Sprinkle strawberries with sugar, melt with hands and becomes a raw strawberry sauce. A metal bowl is frozen in the freezer for 10 minutes. Pour in the frozen cream and squeeze it with wire for a few minutes to become thick. Add yogurt. Stir and freeze in the fridge.

Mairgs: Beat the egg whites in the salt mixer for a few minutes at medium speed to form peaks. Wet the sugar. We continue to hit the meringue for a few minutes and become a satin. Finally, with a spatula, gently fold the meringue by sifting through the dust. Now we can add color to pastry. Put on a confectionary crown.

Lay sheets on sheet metal. Cut into shape we want. Alternatively, leave meringue spoonfuls if you do not have a cornet. Bake in the air at 80 – 100 C for about an hour to dry well. When it’s off, it’s ready. They are kept for many days. In a transparent bowl we make layers of ice cream, strawberry, cream, meringues. Repeat the layers.


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