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From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Recipe for about 10 small meringues
  1. 4 egg whites
  2. 250g caster sugar
  3. 1 packet vanilla sugar
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Prepare a double boiler and place a bowl over it. Put your egg whites along with the sugar and vanilla sugar into the bowl.
Whisk this egg whites until you obtain a firm, stiff, fluffy foam.
Take the bowl off the bain-marie and keep whisking the eggs until they have totally cool down.
Start your oven at 80C (176F).
Lay your meringues with a piping bag, giving them the shape that you want. Put them in the oven. Keep the oven door ajar with a cork.

The meringues are cooked when you'll be able to hear them crackle a little and they will come off your baking tray by themselves.
credits photo : © Sean Nel - FOTOLIA

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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