Recipe for Elvaux Kisses
Ingrédients :
- 4 egg whites
- 200 g of powdered sugar
- 1 teaspoon of lemon juice
- 1 pinch of salt
- 100 g of homemade whipped cream (or thick fresh cream for the filling)
- Melted chocolate (optional, for topping or filling)
Instructions :
- Preparation of the meringue:
- Preheat your oven to 100°C (rotating heat).
- In a large bowl, whip the egg whites into snow with the pinch of salt. When they start to be firm, add the sugar in three times, while continuing to whip.
- Add the lemon juice to stabilise the whites and continue to beat until you get a firm, smooth and shiny meringue.
- Cooking meringues:
- Using a pastry bag, form small meringue balls on a baking sheet covered with baking paper (you can choose the size according to your preference).
- Cook the meringues at low temperature (100°C) for about 1h to 1h30, until they are dry and crispy on the outside.
- Let them cool completely.
- Assembly of Kisses:
- Once the meringues have cooled, garnish the base of a meringue with a generous spoonful of whipped cream.
- Glue another meringue on top to form a "kiss".
- Optional: Gently dip the ends of the kisses in melted chocolate for an even more greedy touch.
- Tasting:
- Let the kisses rest for a few minutes in the refrigerator to fix the cream and chocolate (if used).
- Enjoy them immediately, to savour the perfect balance between the crunch of the meringue and the sweetness of the cream.
Tips :
- To vary the pleasures, you can flavour the whipped cream with a little vanilla, coffee or even lemon zest.
- The meringues can be stored at room temperature before being filled. Assemble them just before serving to keep them fresh and crispy.
With this recipe, you can reproduce at home all the finesse and lightness of the Baisers de Maison Valençon, for a moment of sweetness and sweet pleasure with every bite!