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Ingredients Cream 250 Flour 0000 250 Vanilla essence to taste Filling: Dulce de leche 500 Italian meringue Egg whites 3 Sugar 220 Water 70 Preparation 1. Mix the cream and vanilla essence. 2. Add the flour and knead well until you get a smooth dough. 3. Put it in the fridge or freezer. 4. Roll out the dough and cut out the desired size lids. 5. Prick the edges and cook over high heat. 6. Fill between the layers with dulce de leche and finish with the meringue For the meringue: Make a syrup with sugar and water, cooking it until it reaches a medium ball stage at 118/120 °C. Place the egg whites in the bowl of a mixer fitted with the whisk attachment. When the syrup starts to bubble, start beating and add 1 extra tablespoon of sugar. When the syrup reaches the point, pour it over the egg whites, always beating at medium speed. Increase the speed. The meringue will be ready when it is cold.