SWISS MERINGUE GHOST
Cost
Difficulty
Cold
Ingredients
MERINGUE
Egg whites: 100g
Sugar: 200g
Flax seeds
WHIPPED CREAM
FOR 8 MUFFINS
Liquid cream 35%mg: 200grs
Sugar: 20grs
Associated Product
Recipe
Surprise your clients with a simple tip made of our treats: Apricot Muffin and Chocolate Donut.
Our sweet Swiss meringue ghosts will be the perfect touch to make a difference during this period.
Preparation : 20 min
RECIPE FOR THE MERINGUE:
FOR 12 GHOSTS
Mix the egg whites and the sugar
Heat the mixture to approximately 60°C
Whisk until firm and shiny
Lay your ghosts meringues with a piping bag
Add flaxseed to make the eyes and mouth
Leave the ghosts to dry for at least 12 hours
Bake for 1hour at 100°C
RECIPE FOR THE WHIPPED CREAM
Mix the liquid cream with the sugar.
Beat with a mixer until firm
FOR 12 GHOSTS
Mix the egg whites and the sugar
Heat the mixture to approximately 60°C
Whisk until firm and shiny
Lay your ghosts meringues with a piping bag
Add flaxseed to make the eyes and mouth
Leave the ghosts to dry for at least 12 hours
Bake for 1hour at 100°C
RECIPE FOR THE WHIPPED CREAM
Mix the liquid cream with the sugar.
Beat with a mixer until firm
Dressing : 1min
For the Muffin: Use a piping bag to frost the muffins with the whipped cream and put the swiss meringue ghost on the top.
For the Donut: Put the swiss meringue ghost on the top, covering the hole of the donut.
For the Donut: Put the swiss meringue ghost on the top, covering the hole of the donut.