Châtaigne&Whisky

To shape the meringue, I advise you to spread your meringue on a piece of baking paper cut out beforehand and wrap it around a mold/circle of your choice. If you want to reproduce the same dressing as me, you will need to wrap it around a finger mold. For cooking, let your meringues dry for at least 2 hours at 80°C before trying to unmold.

For this cake, you can follow the classic method without adding flour, in this recipe I modified the egg yolk content to increase the setting of your cake during cooking. You can if you wish add a gluten-free flour in the quantities recommended in my classic recipe.

Mix all ingredients together except the zest and beat quickly until you get a smooth meringue. Add the zest and mix with a spatula.

Congratulations, you have just completed step 1! Let's continue!

Congratulations, you have completed the whole recipe! All you have to do now is dress and treat your guests! 😊

Je tiens à vous féliciter et à vous remercier d'avoir tenté de reproduire cette recette. J'espère que vous êtes satisfait du résultat :)

Chef Vicoo