After I spent a few hours trying to figure out how to change the codes, widgets and inserted gagets, it’s time for another post.
I recently turned thirty. Some of my friends have experienced the new decade on a somewhat tragic way, but I’m looking forward to it somehow. I’m older and wiser, but still the same silly as ever. So I look forward to each recipe that turns out well (I literally jump out of joy) and so do the people around me – at least those who can taste :)
I found this recipe on the blog Little Box Brownie and I immediately liked it. I adapted it tomy taste, because it seemed to me that the cookies will be too sour cause of the lemon and lime. I’ve already said, I’m not talented in decorating, but these little pies are so sweet by themselves they do not need any additional effort. And, I say this very often, they may have the best sweets ever :)
- 150 g butter
- 250 plain flour
- 100 g sugar
- 1 egg
- 4 egg yolks
- 125 g sugar
- 2 tablespoons cornstarch
- 75 ml fresh lemon juice
- 50 ml fresh orange juice
- frozen (or fresh) raspberries
- 4 egg whites
- 150 g sugar
- 1 tablespoon cornstarch
- Preheat the oven to 180 ° C.
- Rub the flour and butter between your hands until you get something like bread crumbs. Then hand stir in the sugar and add the egg.
- Use your hands to make the dough, you do not need to knead it a lot, just until you see that it is compact. Wrap it in plastic wrap and refrigerate for an hour.
- When cold, knead it a little more on a lightly floured surface and roll out to about 3 mm thick. Cut out circles using a cutter with a diameter of 10 cm (I used a cup for ice cream) and place them in muffin tins that you have previously buttered lightly. Return the entire mold with the dough for 10 minutes in the refrigerator.
- With a fork, needle the dough in several spots and bake 15 minutes (the dough must begin to get golden a bit). Remove and spoon down (push) if the batter is puffed up a bit, just don't pierce it. Reduce oven to 100 ° C.
- Put the eggs, sugar, flour and juice in a bowl, mix and cook over low heat, stirring constantly until it thickens. It must be condensed, but not too much, you have to be able to nicely spread the mixture into the crusts. Remove from heat.
- Beat the egg whites till they are still soft, then add the flour and sugar and beat until you get a nice shiny Marengue.I
- n each pie crust put 4-5 raspberries and drizzle with citrus filling to the brim. Pipe the egg whites on top using a piping bag (or regular freezer bag where you cut off one corner). Bake at 100 ° C for 35 min, the peaks will be a little brown, and the center will remain quite soft. If you prefer to have drier marengue, leave the tin in the open oven overnight. That's it, enjoy!