FRENCH MERINGUE

INGREDIENTS
 
  • YUMGO White      200 gr

  • Semolina sugar    200 gr

  • Icing Sugar          200 gr

STEPS
  • Beat YUMGO White until stiff

  • Add the caster sugar

  • Gradually incorporate the icing sugar and mix with a spatula

  • Poach the meringue with a pastry horn

  • Arrange the meringues in the desired shape

  • Bake at 90 ° C for 3 hours depending on the thickness of the meringue, in a ventilated oven

  • Leave it to cool down