Description
Here's a recipe classic meringue with wild rice AQUATICA from Mistral. Please note that I am in meringues do not add salt, just the lemon juice. The recipe is extremely simple, and wild rice gives an interesting effect. The meringue is sweet, but not cloying. And cooked, dried, and milled rice "gently" crunches. Try an experimental recipe, I am personally pleased with the effect. In 100 g of finished product contains: Protein-8.7 g; Carbohydrates 78,3 g; Fat-0.15 g; Calories-349 calories.
Ingredients
-
Egg white
4 piece
-
Wild rice
50 g
-
Brown sugar
184 g
-
Lemon juice
0.5 tsp
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Vanilla sugar
16 g
Cooking
Use rice wild AQUATICA from Mistral, I have it cooked in advance. So I don't consider it cooking time
Our ingredients
Spread the cooked rice on a baking sheet and put in preheated oven to 180 degrees for 10-15 minutes, so well dried, but not burnt
Carefully separate the whites from the yolks. And remember that even a few drops of yolk will not permit us well enough to beat the protein
Whisk the whites. Attention, the proteins begin whisking at low speed. After 5 minutes, when they will foam and turn white, add lemon juice and begin gradually add sugar. The last few minutes whisk at maximum speed. Whisk until then, until the foam will not be so stable that you can even juggle the bowl. I have a regular old blender, so the whole process took about 25 minutes.
Wild rice after drying, grind in a blender.
Comes out like this.
Pour to proteins and gently stir with a spoon
Spread on a baking tray lined with baking paper. Dry the meringues in the oven at a temperature of 100 degrees (without blowing) is about 100 minutes. Then immediately take out and leave in turned off oven for 60 minutes
Our meringue is ready!
BON APPETIT
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