A crisp and fluffy delight, perfect for those with a sweet tooth. The combination of golden puff pastry and soft meringue makes it a spectacular and very traditional dessert.
Ingredients:
For the puff pastry:
- 3 sheets of puff pastry dough (you can buy ready-made to make the process easier)
For the meringue:
- 4 egg whites
- 200 g sugar
- 1 teaspoon lemon juice
- A pinch of salt
To decorate:
- Icing sugar
- Cinnamon powder (optional)
Elaboration:
1. Prepare the puff pastry dough:
- Preheat the oven to 200°C and lower it to 180 when you put the puff pastry in.
- Spread the puff pastry sheets on a baking tray lined with baking paper.
- Prick the surface of the puff pastry with a fork to prevent it from rising too much.
- Cover with another baking paper and place another baking tray on top to act as a weight.
- Bake for about 12-15 minutes or until the puff pastry is golden brown and crispy.
- Leave to cool.
2. Prepare the meringue (by hand):
- In a large clean bowl, beat the egg whites with the pinch of salt until stiff.
- Add the lemon juice.
- Add the sugar little by little, while continuing to whisk, until you obtain a firm, glossy meringue.
3. Prepare the meringue (with a mixer):
- Place the egg whites and the pinch of salt in the mixer bowl.
- Start beating on medium speed until the egg whites become foamy.
- Add the lemon juice or white vinegar. This helps to stabilise the meringue and helps the egg whites to hold their shape.
- Start adding the sugar gradually, one spoonful at a time, while continuing to whisk. This step is crucial to dissolve the sugar completely and prevent the meringue from becoming grainy.
- Increase the mixer speed to high and continue beating.
- Continue beating at high speed until stiff, glossy peaks form. This means that when you lift the beaters, the meringue should form peaks that hold in place without falling apart.
- To make sure the sugar is completely dissolved, you can rub some of the meringue between your fingers. If you feel grains of sugar, keep beating some more.
- The meringue should be shiny, smooth and hold its shape.
4. Assemble the millefeuille:
- Place a sheet of puff pastry on a tray.
- Spread a generous layer of meringue on the sheet.
- Place another sheet of puff pastry on top and cover with another layer of meringue.
- Place the last sheet of puff pastry on top.
- Sprinkle with icing sugar and, if desired, a little cinnamon powder.
5. Serve:
- Refrigerate the millefeuille for at least one hour before serving to allow the flavours and structure to settle.
Advice:
- You can lightly toast the last layer of meringue with a kitchen torch to give it a golden, crispy touch.
- Make sure the meringue is firm before assembling the millefeuille to prevent it from crumbling.
- In the preparation of the meringue use a metal or glass bowl.: Plastic bowls can retain fat, which can prevent the egg whites from whipping properly.
- Avoid the yolk: Make sure there is no yolk residue in the egg whites, as the fat in the yolk can also prevent the egg whites from whipping.
- Patience: Do not rush the process of adding the sugar. Adding it slowly is the key to a stable, lump-free meringue.
- Once the meringue is ready, use it immediately to assemble your mille-feuille or any other dessert. The meringue may deflate if left to stand too long.
Suggested presentation:
- Cut into square or rectangular portions, making sure that each portion has a good amount of puff pastry and meringue. Serve with a scoop of vanilla ice cream for a perfect contrast.
Processing time:
- Preparation: 25 minutes
- Cooking: 15 minutes
Approximate calories:
- Each 100 gram serving contains around 350 calories, depending on the amount of sugar used.
Don't miss this recipe! Dare to prepare this delicious meringue millefeuille and surprise your guests with a spectacular dessert. If you make it, let us know how it turned out in the comments.
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