Marengstærte with chestnut roll

Ingredients for Marengstærte with chestnut roll

Instructions for Marengstærte with chestnut roll

To prepare the Marengstærte with chestnut roll recipe, please follow these instructions:

Whip egg whites, 1 dl of sugar and lemon juice to a solid foam, comb combining stiff peaks 6-8 min. Add the sprout of lemon and turn over the rest of the sugar. Lay the baking paper on two plates and draw a circle on each, about 23 cm in diameter. Distribute the meringue dough into the circles. Bake both bottoms at 125 degrees on the middle groove for about 40 minutes. Let the plates change space after half the time. Muffle the heat to 100 degrees and back for another 30 minutes. Turn off the heat but leave the bases in the oven until they are cold. Store the bottoms in plastic bags so they do not get soft. Hot chocolate, water and coffee in a saucepan over low heat. Remove the pot from the heat. Stir fat and sugar soft and warm chestnut puree a few min in water bath. Mix chocolate, butterflies and chestnut puree for a soft cream. Add egg yolks one by one. Let the mandarins dripping off and benefit the chestnut cream on the marble basins. Decorated with mandarin boats and silver balls. Leave the sauce cold for at least 3 hours before serving.