Crazy about meringue? Three recipes to prepare it, “Top Chef” style

When people say meringue, you think of the pink dry candy or the green apple mountains on offer – unfortunately! – Many bakeries? It’s time to give this lotion a chance again, and it’s not necessarily synonymous with a sugar overdose. Parisian chef Thibaut Spiouac presents three meringue recipes, which will also be the theme of the “Top Chef” event, broadcast on April 6, sponsored by Pierre Gagnaire.

“Meringue is an interesting product both sweet and savory, Thibaut Spiewak explains. It brings a crunchy, crunchy texture and an interesting play on texture: it can also be mushy. Unlike other tiles, it stays light thanks to the air of whipped egg whites. » Three proof.

Squid meringue Melville

Enough for 4 people

Preparation: 30 minutes. Cooking: 2 hours

For squid:

Ingredients :

  • Squid piece (1 kg)
  • 10 grams olive oil
  • 1 gram fine salt
  • 1 clove garlic
  • 10 grams lemon juice

Prepare the squid and square it with a knife. Chop garlic. Season the squid, then add the minced garlic and squid snack. Sweeten with lemon juice and set aside.

To prepare the mushroom seasoning:

  • 400 grams mushroom
  • 200 grams of semolina
  • 20 grams squid ink
  • 10 g timymiz pepper

Combine mushrooms, powdered sugar, squid ink, and Timiz pepper. Cook for 10 minutes at 85°C, then mix.

To prepare the squid ink meringue:

  • 300 grams of water
  • 12g of crushed egg white
  • 15 grams squid ink

Blend all ingredients with a mixer. Spread thinly with a spoon. Bake at 80 ° C for an hour and a half.

Assemble the dish in layers, starting with the mushroom seasoning, then the meringue, then the squid. Repeat three times to create my profile.

Asparagus and meringue with herbs

Enough for 4 people

Preparation: 45 minutes. Cooking: 3 hours

To prepare the risotto:

  • 12 green asparagus
  • 250 grams spell
  • 10 grams olive oil
  • 50gm white onion
  • 50g yellow wine

Peel the asparagus, then chop it into brunoise. Peel the onions and chop. Soak onions in oil, add wheat and brown. Sprinkle them with yellow wine and reduce them. Moisten with water several times until the wheat is completely soft. Add the bronze asparagus. We remove from the heat and let it cook inertia.

For asparagus mulch:

  • 4 green asparagus
  • 5 g olive oil
  • 1 gram fine salt

Peel the asparagus, make scraps with a mandolin and season.

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