Meringue with lemon mousse

Ingredients for Meringue with lemon mousse

Instructions for Meringue with lemon mousse

To prepare the Meringue with lemon mousse recipe, please follow these instructions:

Marengsreder:
Whip the egg whites completely stiff and whip the sugar for a little while until the marrow is quite stiff.

Put it in a syringe bag and sprinkle round margarine sprays, spray an edge of 2-3 layers.

Let them stiff in the oven at 130 degrees C. alm. Oven for approx. 1 hour and 30 minutes.


Lemon Mousse:
Start tearing the skull on the lemon with a juliennejern. Boil a layer of water and sugar and let the strips boil for a few minutes and then set aside.

Blow softly in cold water.

Egg yolks and sugar whipped white. Whip the whipped cream to whipped cream. Egg yolks and whipped cream are reversed.

The soaked husblas is squeezed out of liquid and melted in a pot of lemon juice and poured into a thin rack of egg / cream under constant stirring, refrigerated for a few hours until serving.

Mousse sprouts up and is served in meringues, decorated with a crushed whipped cream, pickled lemon strips and fresh mint leaves.