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Les Abricots Trianon
Ingredients850 mls Egg white 850 g Icing Sugar 75 g Gelatine 300 ml Water 1750 ml Cream 50 Macaroons Noyoux Liqueur 100 Apricots halves |
MethodCombine egg white and icing sugar. Whip until stiff and cook over hot water until a moderate stiff and glossy meringue has been obtained. Soak and melt gelatine. Add to meringue. Semi whip cream, flavour with vanilla. Break macaroons and sprinkle with Noyoux liqueur. When meringue and gelatine have cooled sufficiently, fold in cream and macaroons. Makes 50 individual bowls. Set and decorate. Cap? with apricots and green cream leaves. |
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