Applicacion on honey meringue
For the rosemary honey water
- 50 g Rosemary honey
- Water
- Put the honey in a saucepan and bring to the boil.
- Add a little water and weigh.
- Add water until the total weighs 125 g.
- Keep in the fridge.
For the light rosemary honey meringue
- 125 g rosemary honey water (preparation above)
- 125 g pasteurised egg white
- 6 g powdered egg white
Others
- Mix the honey water, the pasteurised egg white and the powdered egg white and whip for 10 min.
- Put 4 heaps of honey meringue on top of an oven tray with Silpat.
- Shape with a spatula to form a triangle about 3 cm high and with two sides of 12 cm and one of 8 cm.
- Sprinkle Malto and a little tea on top of each meringue.
- Cook in the oven at 100 °C for 40 min.
- Raise the temperature of the oven to 120 °C without taking out
the meringue and cook for 40 min more.
- When it is cooked it has a slightly toasted colour and at the base
of each meringue the honey is caramelised.
- When taking them out of the oven fold them over in half.
- Keep the meringues in a hermetically sealed container in a cool,
dry place.