Traditional recipes

Pastry muffins with meringue

Pastry muffins with meringue

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Put the milk in a pot over low heat, and when it starts to boil, add the pasta and let it boil according to the time specified on the package.

Separate the egg white from the yolk. Mix the egg white foam with a pinch of salt, then gradually pour 40 g of sugar. Mix the yolk with the rest of the sugar until it triples in volume.

Over the cooked pasta, add the yolk, then the egg white foam and mix lightly.

We put the muffin papers in the special tray, and we fill them with the obtained composition.

Put the tray in the preheated oven for approx. 20 minutes on low-medium heat.

ready bezeaua:

Mix the egg whites with a pinch of salt, then gradually add the powdered sugar and mix until the foam is shiny.

Remove the tray from the oven, put the meringue in a bowl and decorate each pudding.

Put the tray in the oven on low heat for 5 minutes, then open the oven door and leave for another 20 minutes.

Remove the tray from the oven and let the puddings cool, then serve.


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